The 145-acre farm produces about a million ducks annually, which accounts for roughly 4.5 percent of nationwide numbers, according to a Riverhead News-Review report about the farm.
The Island to Table outdoor dining experience in New Village will feature five local chefs cooking with only local products. Aside fromvraising money for local sustainability projects, the event seeks to raise awareness about Long Island’s local food sources, from the land and water.
The chef and owner of Chachama Grill, Elmer Rubio, will be cooking the duck entrée.
For Crescent Duck owner Doug Corwin, that was all he had to hear.
“It’s kind of hard to say no when you have somebody like Elmer Rubio over there at Chachama involved,” said Corwin, who has agreed to donate duck breasts for the event.
“I’ve had my duck at the Four Seasons, The River Café, Bouley, some of the finest restaurants, and Elmer does as good a job as anyone,” Corwin added. “Let’s just say I’ve been to Chachama three times in the last month and had the duck twice.
“You guys are blessed to have him in Patchogue.”
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Photo Caption: Six week-old ducks in the holding pen at Crescent Duck Farm in 2014.
(Credit: Barbaraellen Koch/Riverhead News Review)