It takes a lot of effort to make prosciutto. Generally about 18 months or so, and some serious patience to watch it hang until it’s ready. But when it comes, it makes patience aphoristically virtuous. But thankfully, we can just order prosciutto without the watch and wait. Annabelle’s Bar & Bistro recently offered a small plate of their special house-made duck prosciutto.
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PAN ROASTED LIBERTY DUCK BREAST What a panoply of flavors from Chef Scott Youkilis at Maverick in this duck dish. The Liberty Farms duck breast is perfectly pan-roasted, medium-rare, and as succulent as a great fowl can be. Then there’s crookneck squash and goat cheese custard, figs, some glorious duck jus…zoinks. Fantastic duck at Maverick, SF It’s [...] MICHAEL MINA – RESTAURANT REVIEW – PRIX FIXE DINNER With an atmosphere of contemporary elegance, plus excellent service and trays of succulent small bites coming in spectacularly focused trios, Michael Mina restaurant is certainly worth the special occasion splurge. Tables are distant enough for your group to feel safe and uncrowded. You enter the room–hidden within [...] Pan-Roasted Maple Leaf Farms Duck Breast The Elite Cafe serves a simply excellent duck breast. Pan-roasted perfectly, it’s sufficiently seared on the outside with that just rare enough ruddiness inside to make it perfectly juicy, tender, and sweet. The duck is an Elite Cafe staple, partnered up with braised winter greens and sweet potatoes. The greens [...] DUCK CONFIT (roasted duck confit) THE DISH: ROASTED DUCK CONFIT Favorite of Francophiles, duck confit is made from the duck leg, which is salt-cured, then slowly cooked in an oven at low temperature so it poaches in its own fat. The curing usually takes a couple days, and the slow-poach roasting can vary from 2 to 10 [...] |
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