One of our customers' favorite dishes at Page is our duck served two ways: confit leg and seared breast. Chef Cleon Clark shares his secret sauce, literally.

The Confit Leg

We begin with the duck legs, curing them with salt and five spices for 24-48 hours to deeply infuse the meat with flavor. After the cure, we employ the traditional French confit method - cooking the legs slowly in duck fat for about 2 hours until supremely tender, then cooling them in the refrigerator. This transforms the leg meat into rich, succulent morsels with concentrated duck flavor.

The A La Minute Breast

In contrast to the slow-cooked legs, we prepare the duck breast fresh to order, cooking it to the diner's preferred temperature. This approach preserves the breast meat's natural succulence while allowing us to achieve the perfect crispy skin. The contrast between the two preparations creates a comprehensive duck experience on a single plate.

The Complement

The dish comes with a blend of wild rice mixed with asparagus and pearl onions. These classic accompaniments provide textural contrast and visual appeal while balancing the richness of the duck.

Inside Tip 🪄

What truly elevates this dual-preparation duck is our secret island-inspired glaze - a guava gastrique made by reducing sugar, vinegar, and triple sec with guava purée until it reaches the perfect consistency. This sweet-tart sauce is the element that diners consistently praise as transformative.

For the ultimate experience, don't hesitate to request an extra side of this remarkable finishing touch.

Contact

🌐 Page Sag Harbor

About

Jamaican-born Chef Cleon Clarke brings his distinctive blend of Caribbean, Asian and New American cooking to Page Restaurant in Sag Harbor, where regulars return for his signature seasonal curry, duck served two ways, and a meticulously-crafted tuna tartare.

When not in the kitchen, you'll find Chef Clarke sampling other cuisines, taking nature walks with family, or writing down new recipes that came to him in his dreams.

Lead-in Image

Page Sag Harbor / Official Site