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.

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