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Started By
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French Fries cooked in Duck Fat?
Posted on 11/6/09 at 10:29 pm
Posted on 11/6/09 at 10:29 pm
Where would one get the duck fat to do this?
3
Posted on 11/6/09 at 10:57 pm to CT
Besh's restaurant on the North Shore, the name of the place escapes me at the moment.
Posted on 11/6/09 at 11:24 pm to Foot
Duck confit that comes in a large can, remove the duck pieces and you're left with gelatinous gunk...duck fat
Posted on 11/6/09 at 11:28 pm to CT
shipped from Hudson Valley Foie Gras in NY, or find it stocked at a specialty retailer.
Posted on 11/6/09 at 11:45 pm to Foot
La Provence?
Posted on 11/6/09 at 11:48 pm to TheWiz
for restaurants that just serve them The Delachaise in NOLA has them. They weren't fried very well when i tried them, but they do have them.
This post was edited on 11/6/09 at 11:49 pm
Posted on 11/7/09 at 12:09 am to el tigre
Was that before or after Chef Chris left the Delachaise?
I think he may serve them at the Green Goddess now.
I think he may serve them at the Green Goddess now.
Posted on 11/7/09 at 12:10 am to Gris Gris
no idea. it was a week or two before mardi gras.
Posted on 11/7/09 at 12:18 am to TheWiz
That's the one.
Posted on 11/7/09 at 1:19 am to Gris Gris
I've had them at Patois and Degas as well.
Posted on 11/7/09 at 2:07 am to el tigre
I think he was long gone at that time, which might explain the condition of the fries. He's got an interesting blog I read from time to time.
Posted on 11/7/09 at 10:51 am to Gris Gris
DeBarr left Delchaise in the summer of 08, fwiw. I've been wanting to go to GG for forever.
Posted on 11/7/09 at 11:01 am to Gris Gris
I had the fries at Delachaise in October and the menu still said fried in duck fat.
Posted on 11/7/09 at 11:16 am to DEANintheYAY
Yeah, I'm sure they still do it. I'm pretty sure Lilette and Le Petit do theirs like that as well. Boucherie might. It's pretty common in the french bistro places here.
Posted on 11/7/09 at 12:28 pm to CT
quote:
Where would one get the duck fat to do this?
Could also buy whole ducks and render it. you might have to be a few to actually do it, though--probably won't get much more than a cup out of a duck.
but you could make it a nice project
-render the fat
-use the bones for duck stock
-cracklin with the skin
-confit the dark meat
-cure the breasts
-or do whatever you want with the meat, maybe include it in gumbo from the stock
Posted on 11/7/09 at 4:50 pm to kfizzle85
quote:
Yeah, I'm sure they still do it. I'm pretty sure Lilette and Le Petit do theirs like that as well. Boucherie might. It's pretty common in the french bistro places here.
yeah, it's not that rare at frensh bistro places around the country.
Posted on 11/7/09 at 7:37 pm to el tigre
k
Posted on 11/7/09 at 11:23 pm to kfizzle85
quote:
Cafe Degas
+1
...Although Boucherie gets my vote for best fries in N.O...
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