100 Favorite Dishes

100 Favorite Dishes: Duck Confit at Table 6

No. 76: Duck Confit at Table 6
Duck confit — duck that's been cured with salt and spices and slow-cooked in its own fat — pops up on menus all over town. You'll see duck-confit tacos; shreds of the tender duck perched atop grits; duck confit eggs Benedict; and all manner of other dishes where the meat of the duck is more of a garnish than a primary ingredient. But at Table 6, chef Michael Winston lets the classic French preparation speak for itself. His duck confit, crisp-skinned and rich, is served on the bone with a couple of simple sides to bring out the best in the flavorful, fatty meat.

The menu at Table 6 changes frequently, but a few favorites have stood the test of time over the 13 years the cozy restaurant has called the corner of 6th and Corona its home. You might find a comfort-food version of an Alsatian tarte flambée one week, with pimento cheese, bacon and pineapple (sounds weird, but trust us) in place of the traditional lardons, caramelized onion and crème fraîche, but you'll always find some form of the duck confit, as well as near-infinite variations on housemade tater tots and an always-juicy pork chop.

The confit pictured here is sided with a pistachio pancake (it's not quite a paper-thin crepe and not quite a fluffy American hotcake) and a lightly dressed mache salad. That's all this duck needs to win our hearts at one of the city's most charming — if sometimes overlooked — eateries.

Hungry for more? All the dishes in our 2016 countdown are linked below.

No. 100: Masala Beef at Biju's Little Curry Shop
No. 99: Bacon Shrimp and Grits at Bacon Social House
No. 98: Porchetta and Kimchi Sandwich at Brider
No. 97: Squab-and-Sunchoke Tortellini at Abejas
No. 96: Housemade Burrata at Viand
No, 95: Schweinshaxe at Rhein Haus
No. 94 Kimchi Jeon at Seoul BBQ
No. 93: Zuppa Pomodoro at Parisi Italian Market & Deli
No. 92: The Ocean Salad at Sushi-Rama
No. 91: The Signature Bowl from Churn & Burn
No. 90: Green Chorizo at Los Compadres
No. 89: The Diavola Calzone at Pino's Neighborhood Pizzeria
No. 88: Biscuits and Green Chile at the Noshery
No. 87: Chirashi at Izu Sushi
No. 86: Brisket and Ribs at GQue Championship BBQ
No. 85: The Tornado at the Chowder Room
No. 84: Korean Fried Chicken Wings at Yong Gung
No. 83: A Meatball Hero at Lil' Ricci's New York Pizzeria
No. 82: Shakshuka at Stowaway Coffee + Kitchen
No. 81: Late-Night Ramen at Brazen
No. 80: Potato Tacos at El Tejado
No. 79: Corned Beef Heart at theWay Back
No. 78: The Fried Bologna Sandwich at Snarfburger
No. 77: Sweet Corn Mezzaluna at Bar Dough
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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation