Why is duck served with a sweet sauce?
Apr 17, 2016 | 12:50 pm
#17
Join Date: Feb 2005
Location: Philly burbs
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I absolutely love duck. From my first experience with it at the Union Square Cafe, to my current favorite, prepared 3 ways at the Simone, I find myself drawn to the bird. One of the 3 preparations has a dried cherry accompaniment. That's the only sweet pairing on the plate.
Apr 25, 2016 | 1:36 pm
#19
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I absolutely love duck. From my first experience with it at the Union Square Cafe, to my current favorite, prepared 3 ways at the Simone, I find myself drawn to the bird. One of the 3 preparations has a dried cherry accompaniment. That's the only sweet pairing on the plate.
May 2, 2016 | 12:32 am
#20
Join Date: Feb 2005
Location: Philly burbs
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I'm curious what the other 2 preparations were. BamaVol Jr #1 went out a couple weeks ago expecting to order duck 3 ways and found the on-line menu for the place (not Simone, some place in Huntsville) was out of date. One of the ways was duck liver. He was both relieved and disappointed. It was going to be pricey, I think he said around $100, and he was concerned that he might not like one of the 3.
May 2, 2016 | 1:30 am
#21
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A few months ago I ate at Ostetia Mozza in L.A. and had the duck as my main course. The half bird had a wonderfully crispy exterior, with the meat succulent and juicy. It was served with a pear mostarda, but this chutney-like accent was in a ramekin on the side, allowing the duck to shine on its own.
