Venturing out to a restaurant I have had my eye on for sometime now, we ate dinner a few weeks ago at Salt's in Cambridge . While I'd like to say that my desire to dine here came from rave reviews or knowing any chef training with Jody Adams of Rialto is fantastic, the truth is, I came because they have one item I simply cannot pass up: A whole roasted duck for two.
That's it. A whole roasted duck for two. It comes out on a push cart, nicely browned, stuffed with a calvados, sausage and herb mixture, accompanied by spring onions and roasted heirloom carrots and drizzled in lavendar honey and a rhubarb gastrique. They nicely carve it up and sent the two of us home with enough to make 2 more meals each with duck. and, its only $65. deal.
Before I get too far, let me take you through the full restaurant experience: its small, dimly lit and somewhat formal. They start you out with the most amazing homemade bread whose bottom has been brushed in butter and dipped in coarse sea salt. followed by an amuse bouche, complimentary of course, of a potato cream soup with bacon foam and chives. We of course ordered an appetizer - which was a poached farm egg nestled in bed of green garlic oat risotto, burgundy escargot, morelle mushrooms surrounded by a gruyere and walnut oil gastrique. Then they brought the duck and asked preference for part, carving it right in front. We were far too stuffed for dessert, but they provided a palate cleanser of homemade cocoa marshmallows and rasberry jam bites. Yum.
So, you ask, as we walked away from this dinner overly satisified and were feeling a bit guilty at how pleasurable the experience was, what were we to do with all that extra duck? Well, we managed to do a duck salad, mix it in with sprouts and shredded carrots and make into egg rolls, make duck cakes and lastly, indulge over breakfast in this masterpiece:
Pictured: baby potatoes with left over spring onions, heirloom carrots and wilted spinach, topped with sauteed duck, fried egg and a spritz of hot sauce.