Duck is on the Menu at Thunder Bay

When you get duck at a restaurant, it always seems like it's prepared the same way. But not at Thunder Bay! Chef Mike Yelley is pinch-hitting for Chef Mike Stigler this morning, and he's preparing their delicious Apricot Roasted Duck: Apricot glazed Maple Leaf Farm's duck quarter served with toasted Orzo pasta with spinach, roasted red bell peppers, and roasted mushroom medley.

For more information and to make reservations, visit ThunderBayGrille.com.

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