Audio By Carbonatix
Keep Dallas Observer Free
We’re aiming to raise $10,000 by April 26. Your support ensures Dallas Observer can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
There’s one good thing about Tuesdays: hot duck fat. Le Char-donnay serves confit of duck every Tuesday, and if the week looks long, I suggest you stop in for lunch or dinner and take comfort in confit. To prepare confit, a country specialty of Burgundy, you cook the duck meat very slowly in fat; according to Le Chardonnay’s owner, Michel Baudoin, “the duck is actually candied in the melted fat.” Le Chardonnay presents a duck leg and thigh–with most of the fat drained off–glistening and brown, on a tangle of fettucine mixed with vegetables in brown rosemary sauce. The meat slides from the bone, oiled and tender and utterly satisfying. This is as rich a dish as you could hope to find–or dare to eat. Happy Tuesday.
Le Chardonnay, 500 Crescent Court, Suite 165, 922-4555.
–Mary Brown Malouf
