Duckburger

Yep, my friends, we have taken duck to the next level here at Ferrandi by serving a duckburger at service with all the typical trimmings (fries, onion rings) and some not so typical (comte cheese and foie gras espuma). 

Last week's service I was on the main dish and imagine my surprise when I found out it was a duckburger.  I couldn't wait to try out the recipe.  I think it was a success.  However, it had to be eaten with fork and knife because the homemade french rolls from the boulangerie downstairs were delicious, but not exactly "big bite" friendly.  Below are some pics of the duckburger and other dishes made during service last week.

Chef and his fancy thermometer checking the temp of the foie gras.

Estee plating.

Her finished fish dish.

Carleta plating.

Her finished escargot dish (snails wrapped in herb butter, breaded and fried).

Group A's fish on top of ratatouille.

Duck burgers ready to feed the masses.