Restaurant Review: West Loop’s Duck Duck Goat has inspired menu offerings from the Far East
The inspiration for Chef Stephanie Izard to create the West Loop’s Duck Duck Goat are the Chinese American restaurants and recipes that Chef Izard has enjoyed throughout her lifetime. Opened in 2016, it’s the Top Chef winner ‘s third venture with Boka Restaurant Group, and features hand-pulled noodles, house-made dumplings, wontons, and spring rolls for all tastes.
Start with Jiaozi (Chinese dumplings)madewith beef short rib and bone marrow. Or, these potstickers can also be made vegan with mushrooms and leek. Crab Rangoon is given an acidic twist with charred pineapple and a traditional sweet & sour sauce. Grilled Beef & Broccoli dials up the sweet and sour elements with sweet soy mayo, a seasonal relish, and crispy shallots, while Spicy Sticky Wings provide a fiery chili crunch with sichuan ranch.
Biang biang ‘Slap’ Noodles are a Chinese dish of hand-pulled noodles, named for the slapping sound made when the dough is stretched. Chef Izard has incorporated this Chinese specialty into menu items like Dan Dan Slap Noodles with peanuts and pork and Xi’an Goat Slap Noodles, withcumin, Sichuan peppercorn, finger hot chili, and goat shoulder. Also, Duck Fried Rice has tender jasmine rice with peking duck meat, seasonal veggies and a soft boiled duck egg.
Other dishes on Izard’s menu include Mapo Doufu, a Sichuan spicy tofu with your choice of pork or veggies. Moo Shu is made with a more unusual combination of shrimp and bacon, and served with mandarin pancakes. They note on the menu that they can be made vegetarian. Pekan Chicken is described as “Sweet and sour meets sesame, with pecans,” on their menu. Hongshao Rou is a traditional Chinese pork dish of red-braised pork belly, served with mandarin pancakes and assorted pickles. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process. Chongqing Chicken is served Sichuan style with chilis. Grilled Beef & Broccoli has a sweet soy mayo, seasonal relish, crispy shallots, while Tempura Fried Branzino is highlighted by a Hunanese chili sauce and a hoisin sauce. Hot & Sour Egg Drop Soup is unusual with grilled pork belly, egg, mushrooms, sprouts, and served family style.
Tasty ala carte sides include Shishitos withfermented tofu vinaigrette and puffed wild rice, and Goat & Shrimp Shumai with fermented veggies.
Finish off your meal with Crispy Banana Dumplings, served with an unusual combination of caramel swirl ice cream, pineapple jam, miso whip, and candied rice crispies.
Dim Sum Weekend Brunch
Every Saturday and Sunday, from 11am – 3pm, Duck Duck Goat served up brunch favorites like duck fried rice omelettes, bacon egg Mu Shu, crispy photos with crispy spice, hand crafted cocktails, and more.
Other unusual creations include a Fried Rice Omelette, with a choice of duck fried rice or veggie fried rice. This Little Piggy is ascallion cheddar biscuit, topped with a sunny side egg, Sichuan pork sausage, and chilli sauce. Hong Kong French Toast is like no other French toastavailable, withHong Kong maple syrup, peanut butter, pickled kumquats, and spiced pecans.
While noting Izard’s self-professed love for very salty dishes, Google reviewers enjoyed their time and the offerings at Duck Duck Goat:
“Duck Duck Goat came highly recommended by many and did not disappoint! A gorgeous restaurant with absolutely amazing service and flavorful food to match. An absolute must when friends are visiting town to give them the Stephanie Izard experience!”
“Wonderful presentation and delicious food. Great service by Jonathon as he met our every request and had great suggestions and excellent communication skills. Great seating and it has a fun vibe. Will highly recommend to all.”
Duck Duck Goat is located at 857 W. Fulton Market. Dinner is served Sunday to Thursday from 4:30pm – 10pm, and Friday & Saturday from 4:30pm – 11pm. Dim Sum Brunch is served weekends only from 11am-3pm. For reservations, click here.
Alison Moran-Powers and Dean’s Team Chicago
