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 Duck at Pasteur in Chicago

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danimal15

  • Total Posts: 1092
  • Joined: 8/7/2003
  • Location: Chicago, IL
Duck at Pasteur in Chicago Thu, 07/8/04 11:56 AM (permalink)
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.
 
#1
    meowzart

    • Total Posts: 773
    • Joined: 3/28/2001
    • Location: Laurel, MD
    RE: Duck at Pasteur in Chicago Thu, 07/8/04 2:09 PM (permalink)
    No fat???? Do they remove the skin??? I love the fatty duck skin. I would think it would be dry without it.
     
    #2
      glennpan

      • Total Posts: 90
      • Joined: 5/31/2001
      • Location: ,
      RE: Duck at Pasteur in Chicago Fri, 07/9/04 12:19 PM (permalink)
      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
       
      #3
        Jennifer_4

        • Total Posts: 1508
        • Joined: 9/19/2000
        • Location: Fresno, CA
        RE: Duck at Pasteur in Chicago Fri, 07/9/04 1:40 PM (permalink)
        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.
         
        #4
          danimal15

          • Total Posts: 1092
          • Joined: 8/7/2003
          • Location: Chicago, IL
          RE: Duck at Pasteur in Chicago Fri, 07/9/04 4:53 PM (permalink)
          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.
           
          #5
            glennpan

            • Total Posts: 90
            • Joined: 5/31/2001
            • Location: ,
            RE: Duck at Pasteur in Chicago Fri, 07/9/04 5:04 PM (permalink)
            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
             
            #6
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