At the end of the long Ferry Building corridor, just past Sur La Table, sits a humble homage to charcuterie. Why I had not noticed Fatted Calf before is beyond me. Never mind, we found it and are quite content with our little savory oasis. I was overwhelmed by the menu’s offering - rabbit rillette, duck liver pate, homemade chorizo, etc. It was the type of menu that made you feel like you ought to eat rice cakes the day after indulging in this feast. After much eye-googling, we decided on a half pound of pate maison, duck confit, and a jar of meat sauce.
We wanted to keep it simple – duck confit salad, pate on crostini, and basic pasta. We stopped by our favorite greens farmer and loaded up on their delicate baby romaine and frisee. After a few other stops, we were homeward bound. The afternoon was wonderfully warm so we sat outside and with our plate of crostini and pate.
I wasn’t sure how to prepare the duck confit salad so I did whatever was familiar to me. On a hot hot pan, I seared the duck confit for about 3 minutes on one side, then turned it over and popped the pan into a 400 degree oven for about 5 minutes. I let the duck cool. Meanwhile, I caramelized some shallots, tossed the mixture into a food processor, and added red wine vinegar, olive oil, stilton (Colston Bassett cow) and a little salt & pepper. Once the duck cooled, I began to shred the meat for the salad. The final step, for the salad, was gently flash frying the greens in the duck oil / fat. Yum. The pasta was prepared last. It was rich but oh so good. I would probably make a different dressing and am open to suggestions.
In the end, I smiled and thought “Mostly a gourmet, sometimes a gourmand. Tonight I was the latter.”
Nicely desiged company id. Love the font used for "Fatted Calf" heading.