Duck at Pasteur in Chicago

I'm a duck fan, and I haven't found any that's better than the one they serve at Pasteur, 5525 N. Broadway Ave, on Chicago's North Side. Succulent is an over-used word, but that's the only one appropriate to describe this dish. It's a different take on Duck aL' Orange, and there isn't a centimeter of fat anywhere to be found on it. Pasteur isn't really a "roadfood" kind of place - it's too expensive, it requires reservations, etc. But it's definitely worth a visit.

No fat???? Do they remove the skin??? I love the fatty duck skin. I would think it would be dry without it.

Danimal,

Like you, I am a huge duck fan. I am guessing that the fat has been rendered out of the duck at Pasteur? Because a crispy duck skin is the best part of the duck. I will definitely have to try it.

I have had some decent ducks at a few chinese places, and a very interesting duck breast served with a mole sauce at Ixcapuzalco (no skin unfortunately, but no truly memorable ducks in the Chicago area. With the noted exception of my own grill.

Glenn

I too love duck.. every winter I cook at least one or two.. then make duck soup from the carcass. It's really not that hard but a little time consuming. In order to get that crispy skin, I poke holes in the skin and let it dry out in the fridge, uncovered for at least 24 hrs. I prefer my duck with either an Asian glaze or a cherry sauce.. never liked it A l'orange.

I don't remember any skin on this one. I, too, enjoy crispy duck skin (I once went to a Chinese restaurant in Vancouver, B.C., where that was its own appetizer - just duck skin). But this duck dish was enjoyable not for the fatty crunch of skin but for the tender and flavorful quality of the meat itself. A totally different experience than what you get at a typical Chinese restaurant.

Danimal,

Did they call the dish a l'orange? They could have prepared it as a confit which the skin is sometimes removed, and is a very tender preparation.

Glenn