And it's the name that Doug Crowell gave to his restaurant in Carroll Gardens.
There's a dish with a twist that's become a favorite. It's called duck meatloaf.
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Buttermilk Channel Executive Chef Ryan Angulo's Duck Meatloaf
(Yields 4 portions)
½ cup onion, minced
1 pound ground duck breast (ask your butcher to separate the fat from the breast, then grind each separately; or do it yourself at home with the grinder attachment on a KitchenAid mixer)
4 ounces ground duck fat (see above)
¼ cup chopped raisins
½ cup fresh breadcrumbs or panko
2 tablespoons chopped parsley
1 tablespoon chopped thyme
1 egg
1½ teaspoons salt
Preheat oven to 350 degrees. Sauté onions in a small skillet until soft and translucent. Mix onions and remaining ingredients together in a bowl. Place in a loaf pan and cook for 1 hour and 15 minutes, then divide into four portions and serve.
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