curdnerd (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} curdnerd) wrote,@ 2008-02-18 14:19:00 |
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Huey, Dewey and Louie.
My good friend Denis is re-opening his Harpoon Bay restaurant next weekend. It was formerly on the outskirts of Warwick, not far from my farm. His new location is right on the main drag of Warwick village, where he'll no doubt do quite well.
For the re-opening, he's doing a special duck appetizer, with a little help from me. Besides making the torchon, the confit and the apricot preserve, I've also written up a card to help the servers explain the dish:
A trio of duck delicacies:
· Asian-cured duck breast “riblets”: Thick slices of grilled duck breast, including the delicious crispy fat and skin, cured in an Asian barbecue rub..
· Duck leg confit: duck leg and thigh, dry-cured, braised in fat for hours until tender, deboned, then put up in their fat.. Served crisp and crunchy over dirty rice and leeks. Think of it as “pulled duck”!
· Torchon of foie gras (“fwa grah”): one of the four great delicacies of France. The fat liver of a humanely raised, hand fed duck, gently seasoned and slowly cooked into a fine-textured paté. Served with a bit of slightly carmelized local apricot preserve.
The flip side of the card contains the following didactic:
This confusion and misunderstanding has led to impending foie gras bans in New York and California. The foie gras served here was humanely produced by Hudson Valley Foie Gras in Ferndale, NY. Chef Denis hopes that you will enjoy this traditional food now, and savor its memory if misguided lawmakers succeed in denying you the freedom to taste it again.
We'll see how he does with it. If you're in the Warwick area, drop by and check it out!
My good friend Denis is re-opening his Harpoon Bay restaurant next weekend. It was formerly on the outskirts of Warwick, not far from my farm. His new location is right on the main drag of Warwick village, where he'll no doubt do quite well.
For the re-opening, he's doing a special duck appetizer, with a little help from me. Besides making the torchon, the confit and the apricot preserve, I've also written up a card to help the servers explain the dish:
Harpoon Bay’s Huey, Dewey & Louie Duck Special
A trio of duck delicacies:
· Asian-cured duck breast “riblets”: Thick slices of grilled duck breast, including the delicious crispy fat and skin, cured in an Asian barbecue rub..
· Duck leg confit: duck leg and thigh, dry-cured, braised in fat for hours until tender, deboned, then put up in their fat.. Served crisp and crunchy over dirty rice and leeks. Think of it as “pulled duck”!
· Torchon of foie gras (“fwa grah”): one of the four great delicacies of France. The fat liver of a humanely raised, hand fed duck, gently seasoned and slowly cooked into a fine-textured paté. Served with a bit of slightly carmelized local apricot preserve.
The flip side of the card contains the following didactic:
A note about foie gras:
(“fwa grah”)
Foie gras has had a great deal of undeserved bad press over the past few years. Some animal rights groups, who may be well intended, but are regrettably misinformed , fail to differentiate between the horrendous pneumatic force-feeding of ducks on industrial farms and the humane, traditional hand-feeding of ducks, practiced since Pharonic times, which emulates the way the mother duck feeds her young, by disgorgement. (“fwa grah”)
This confusion and misunderstanding has led to impending foie gras bans in New York and California. The foie gras served here was humanely produced by Hudson Valley Foie Gras in Ferndale, NY. Chef Denis hopes that you will enjoy this traditional food now, and savor its memory if misguided lawmakers succeed in denying you the freedom to taste it again.
We'll see how he does with it. If you're in the Warwick area, drop by and check it out!
