D’Artagnan may be not just the best supplier of delicious meats in the US, they may be one of the best scavanger hut/challenge organizers. D’Artagnan’s Duckathlon was simply, awesome! What is the Duckathlon? A competition where none other than NYC’s best chefs compete against each other in contests of skill and taste. This year, teams included Le Bernadin, Anissa, Maitres Cuisiniers De France USA, Witchcraft, and more. I spent the day following the MCF-USA Clement team in what turned out to be an amazing day.
The festivities began in the Meatpacking districts, where each team was given a list of places to visit. At each stop, there was a challenge. Below is a picture breakdown of the event.
Sixpoint Brewery’s station was set up for a blind tasting of their beers. The MCF-USA team didn’t do too well here…but they made it up when they got to the Armagnac station.
Instead Spin the bottle, it was Spin the duck egg. You got points for the length of time you spun the egg AND extra points for kissing the person the egg pointed to at the end.
The kissing platform.
Chef Bernard Liberatore getting ready to pucker-up.
The station at Hogs n’ Heiffers was all about getting the sausage in the hole…Thankfully, the sausage was large.
The team took a small break to carjack the duck-mobile.
D’Artagnan’s guess the bird.
There was also a match the “family jewels” to the animal stand. I heard that the Le Bernadin team did quite well on this one.
Size does not always matter, you know…
Winner would guess the weight of this little piggie correctly…I don’t think he ended up going anywhere.
A sweet tooth was also required to guess the concentration of cacao in these brownies.
Forget a jigsaw puzzle. When dealing with the French it becomes a “pigsaw” puzzle.
Master Chef Claude Godard showing off the team’s winnings.
Stacking up pyramids may not seem like a complicated task, that is if you haven’t been in the champagne, beer, armagnac, and moonshine challenges beforehand.
A blind tasting of teas and tisanes.
The itinerary for the contest