UPCOMING EVENTS
Quackatori 10-course Rooftop Experiences in August
Inspired by Chef Donald’s childhood memories of smoky backyard grills and late summer nights, this menu brings together nostalgic flavors and a whole lot of ducking creativity. Expect skewers kissed by binchotan charcoal, seasonal accompaniments, and fun courses like foie gras on milk bread, duck egg chawanmushi and truffle marshmallows.
Guests will be seated counter-style around the open grill, offering a front-row view of the fire and the plating. Held atop a covered private rooftop with views of the Chicago skyline, this special experience is limited to just 12 guests rain or shine.
*Please reach out beforehand if there are any dietary restrictions for you or any of your guests as we can only accommodate certain restrictions for this experience.*
AUGUST DATES:
August 7th 5pm & 7:30pm
August 8th 4pm & 9pm
August 9th 4:30pm & 7pm
PURCHASE TICKETS
Quackatori: 10 course Rooftop Experiences in July
Inspired by Chef Donald’s childhood memories of smoky backyard grills and late summer nights, this menu brings together nostalgic flavors and a whole lot of ducking creativity. Expect skewers kissed by binchotan charcoal, seasonal accompaniments, and fun courses like foie gras on milk bread, duck egg chawanmushi and truffle marshmallows.
Guests will be seated counter-style around the open grill, offering a front-row view of the fire and the plating. Held atop a covered private rooftop with views of the Chicago skyline, this special experience is limited to just 12 guests rain or shine.
*Please reach out beforehand if there are any dietary restrictions for you or any of your guests as we can only accommodate certain restrictions for this experience.*
JULY DATES:
July 17th 5pm & 7:30pm
July 18th 4pm & 6:30pm sold out
July 19th 5pm & 7:30pm
PURCHASE TICKETS
April Ticketed Culinary Experiences
Join Duck Sel for a 7 or 15 course culinary experience curated by Michelin starred chef, Donald Young. Enjoy contemporary American cuisine with a Midwest flair influenced by Donald's upbringing in Chicago and time spent working in France. Modern meets classical techniques that focus on local & seasonal ingredients, preservation, and dry aging are woven throughout the communal dining experience.
APRIL DATES:
7-course: Saturday, April 18th 5pm
15-course
Friday, April 17th 7pm
Saturday, April 18th 8pm
Friday, April 24th 7pm
Duck Sel x Atsumeru 12-course Collaboration Dinner
On April 15th, Chef Donald Young of Duck Sel and Chef Devin Denzer of Atsumeru come together for a 12-course collaboration menu.
The evening is an intentional dialogue between two kitchens- blending foraged elements with refined technique, all rooted in tradition.
Valentine’s Day
Celebrate Valentine’s with your loved one with Duck Sel and enjoy a thoughtfully curated tasting menu with an option to choose our private chef’s table.
Friday, February 13th
5:30pm: 12 course menu
8:30pm: 15 course menu
Saturday, February 14th
5pm & 9pm: 15 course menu
Champagne and Duck Dinner with Guest Chefs Don Young, Rishi Kumar and Eddie Lopez
On Thursday, February 5th at The Duck Inn, experience a collaborative four-course tasting menu paired with Billecart-Salmon champagnes - featuring dishes from four chefs, with Chef Donald Young joining Chefs Rishi Kumar, Collin Parker, and Eddie Lopez for this one-night-only experience.
Duck Sel x The Greggory
Chef Donald Young joins The Greggory on Tuesday, January 27th at 6pm as part of the 2026 Guest Chef Series, collaborating with Chef José Sosa on a one-night-only multi-course menu rooted in classical French technique and modern expression.
A portion of ticket proceeds will benefit The Impact Fund founded by Chef Aarón Sánchez of MasterChef, which uplifts the lives of Latino youth by providing aspiring chefs with full scholarships, mentorship, hands-on training, and more.
Ticketed Culinary Experiences (Copy)
Join Duck Sel for a 7 or 15 course culinary experience curated by Michelin starred chef, Donald Young. Enjoy contemporary American cuisine with a Midwest flair influenced by Donald's upbringing in Chicago and time spent working in France. Modern meets classical techniques that focus on local & seasonal ingredients, preservation, and dry aging are woven throughout the communal dining experience.