Tag Archives: Duck

Eat Me: Orange Glazed Duck Drumettes at Blind Butcher

duckby Steven Doyle

It was just weeks ago that we were extolling the virtues of Blind Butcher’s ¬†executive chef Oliver Sitrin and his Tripe and Tails dish. It is always good to stop by his deli case pass through for a brief visit to see what he has cooking up that particular day. Last night he suggested the boudin, which was hella good. He hand makes his sausages, as a good chef should, and gives it the grilled treatment.

The sausage was served up with some terrific greens laden with shards of subcutaneous fatty bacon. I am sure the chef calls the bacon ‘lardon’, because it is so much more of a refined way of saying bacon chunks. ¬† Continue reading

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