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Behind-the Scenes at The Appalachian: Crafting Our Signature Duck Breast Entrée

At The Appalachian, our commitment to excellence extends beyond the plate; it begins with sourcing the finest local and regional ingredients. One of our standout dishes, beloved by locals and visitors alike, is our Duck Breast entrée. Crafted with care and precision, this dish showcases the culinary artistry and dedication to quality that define our restaurant.

Sourcing the Finest Ingredients

Central to the creation of our Duck Breast Entrée is the exceptional Jurgielewicz Duck from Tasty Duck, a family farm known for its dedication to sustainable farming practices and superior duck products. Nestled in the foothills of the Appalachian in Hamburg, Pennsylvania, Tasty Duck ensures that each bird is raised with the highest standards of animal welfare and environmental stewardship, aligning perfectly with our values at The Appalachian.

Chef David Rule’s Culinary Vision

Owner and Executive Chef David Rule, the creative force behind our menu, has a deep respect for the ingredients he works with. In a recent interview with 5 Reasons to Visit, Chef Rule discussed the inspiration behind our Duck Breast entrée, highlighting its rich flavors and the meticulous preparation that goes into every dish.

“It’s a dish that I have been working on for years and has evolved over that time. It’s a unique balance of savory and sweet. We source the best duck product in the country. It’s paired with locally grown mushrooms that are savory and earthy and served with red grapes. The contrast of the luxurious duck, earthy and savory mushrooms, and the sweetness of the grapes is a beautiful harmony of flavors.” Chef Rule explained to 5 Reasons to Visit.

The Art of Preparation

From the kitchen to your table, every step in preparing our Duck Breast Entrée is a testament to our commitment to excellence. Each duck breast is carefully seasoned and seared to perfection, preserving its natural juices and achieving a crispy skin that complements the tender, flavorful meat inside.

"Our guests appreciate the attention to detail," Chef Rule shared during a recent podcast with Tennessee Farm Table.

Pairing and Presentation

At The Appalachian, we believe that a memorable dining experience involves all the senses. Our Duck Breast dish is thoughtfully paired with locally sourced seasonal vegetables and a delicate mushroom tea that enhances the natural flavors of the dish. The final presentation is not just a meal but a work of art, reflecting our passion for both flavor and aesthetics while highlighting some of the best ingredients available in The Appalachian Mountains.

Join Us at The Appalachian

Whether you're a local food enthusiast or a visitor exploring Sevierville, Tennessee, we invite you to experience our Duck Breast Entrée firsthand. From the farm to your fork, every bite at The Appalachian tells a story of quality, craftsmanship, and the vibrant flavors of the Appalachian region.

Stay tuned to our blog for more behind-the-scenes insights, chef interviews, and updates on our seasonal menu offerings. Discover why The Appalachian is not just a restaurant but a culinary destination in the heart of the Smoky Mountains.

Owner and Executive Chef, David Rule of The Appalachian in Historic Downtown Sevierville

David Rule

Duck Breast Entrée at The Appalachian in Historic Downtown Sevierville

Duck Breast

Open-concept kitchen at The Appalachian in Historic Downtown Sevierville

Dining Room