Duckfat
SMALL POUTINE – our Belgian fries topped with locally sourced cheese curd, duck gravy, fresh chives
OVERNIGHT DUCK CONFIT – kimchi, cilantro-lime mayo
SLOW ROASTED PULLED PORK CUBANO – mustard pickles, Swiss, garlic-mustard mayo
“THE ORIGINAL” DUCKFAT MILKSHAKE – vanilla gelato with crème anglaise & fresh Tahitian vanilla bean
CHERRY PHOSPHATE
WILD MAINE BLUEBERRY MILKSHAKE
DUCK FAT FRIED & CITRUS SCENTED DONUTS – Sprinkled with cinnamon sugar, served with duck fat caramel dipping sauce
A European-style Sandwich Shop on Middle Street, Duckfat is the brainchild of Chef Rob Evans and partner Nancy Pugh, the duo’s focus on local sourcing and artisan creations sustaining the restaurant since 2005 and still making it the only place to rival Eventide Oyster Co. for the length of its queue.
Open at 11am seven days a week, the line already three parties deep at 10:55, it was with friendly greetings from a male host and then a female server, a few daily specials not enough to dissuade an order of six Duckfat classics that had been pre-selected from the online menu.
Seated communally at a table with two others, the wait-list and paging system in place twenty minutes after the restaurant opened its door, it was not long after placing orders that items began to arrive from the kitchen, both shakes thick and rich with the Wild Maine Blueberries actually faring better than the signature which was more expensive, the extra served in a classic silver sidecar with the creamy concoction slow to melt.
Informing the server that everything could be served as it was readied by the kitchen, hand-cut Fries fried in Duck Fat far more impressive than any seen in Belgium though the Curds were not as fresh or squeaky as those offered in Canada or Wisconsin, fried Donuts proved very impressive by way of the crispy exterior and wispy warm center, the caramel thick and smooth with just enough salinity to balance the Cinnamon Sugar.
Rounding out the meal with Sandwiches, the confit Canard rich with all the expected sapor beneath fermented cabbage and vibrant Mayo, those looking for an authentic Cuban Sandwich this far North may be disappointed, but despite a bit of retooling Duckfat’s Slow Roasted Pulled Pork shines amidst housemade pickles lightly tinged in Mustard plus melted Swiss and Garlic.
http://duckfat.com/
