Liberty Rock Tavern opened up late last year in Milford's Devon section. The site was once the King's Court and way before that a restaurant I liked called Brickers. Liberty Rock Tavern is a collaborative effort of Chef Dan Kardos, who has run the kitchens of some impressive CT restaurants, along with Brian Kearney, Dan Rizzo and Chris Hey.
The third course featured the Copper Fox Rye with duck. The whiskey had a smoky quality and was aged with apple and cherry wood in barrel. Steak knives were passed out for the duck but it was so tender the plastic knives would have been sufficient. A great combination of flavors with the cherries, mustard greens and parsnip puree, this was definitely not pub grub.
The 1995 Chateau Latour was brought in by my friend who had cleared it before the dinner. The wine was still peaking, lots of black fruits with some tannins still evident, overall a silky wine. Nice with that duck!