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Duck In and Eat opens in Blackduck

Kylie Bamberger, left, works in the kitchen at Duck In and Eat while Chelsey Lossing and Jodi Grundmeier, right, cut a slice of pie. Photo by Jillian Gandsey.

For breakfast, lunch or dinner — they’re open.

“Duck In and Eat,” a newly opened restaurant on Main Street has been up and running for three weeks and has already welcomed returning customers through its door.

Owners Mark and Tanya Little have put together an extensive menu that includes homemade desserts, which Mark said have been a big hit.

The pies are baked by Tanya and their daughter, Alyssa, and so far have included blueberry, strawberry, apple and a frozen blueberry torte. Mark said that they will have more to come including a grilled pineapple sundae in the near future.

Pies are sold by the slice at Duck In and Eat but Mark said that they also sell whole pies by request.

However, the lengthy menu features much more than just desserts.

“I wanted people to have choices, you know, so they can come back more often and get different things,” Mark said.

The breakfast menu is the only section with personal ties to Mark’s family. On it is “Grandpa’s French Toast” and pancakes made from his mother’s top-secret recipe.

Grandpa’s French Toast, made with thickly-sliced French bread, was requested by Mark and Tanya’s children.

“Because my dad, always made (Mark and Tanya’s children) French toast when they were at their house,” Mark said.

Mark said that burgers have been popular, as their busiest portion of the day has been around lunchtime. On Friday and Saturday nights, Duck In and Eat features a prime rib special for $13.99, which Mark said has also been a customer favorite.

“Overall, we’ve been doing well,” Mark said. “I’ve been happy with the amount of business we’ve been getting — lots of community support it seems like so far.”

Mark has worked in a number of Bemidji restaurants but cooked for more than 20 years at The PepperCorn Restaurant in Bemidji. Tanya worked there for about 15 years as well.

Mark and his two sons, Taylor and Jeremy, have been responsible for all of the cooking so far, but Mark said that hopefully they’ll soon hire two more part-time cooks.

“I’ve been working 14 hour days for the last few weeks — me and Tanya both,” Mark said. “But that should settle down in a couple more weeks.”

An outdoor patio on the south side of the restaurant may also be in works for next summer, according to Mark.

“I’m just really happy with people coming in and supporting us,” he said.

Duck In and Eat is open from 7 a.m. to 8 p.m. Sundays through Thursdays and 7 a.m. to 9 p.m. on Fridays and Saturdays.

Jillian Gandsey

Jillian Gandsey is the Multimedia Editor at the Bemidji Pioneer. She is an Iron Range native and a 2013 graduate of Bemidji State University. Follow Jillian on Twitter and Instagram @jilliangandsey. Contact her at 218-333-9786, 218-996-1216 or at 

(218) 333-9786