22 Apr Making the most of a Leg of Duck
Jason Scholz, Chef/Owner of Stella’s Southern Bistro loves a good fried green tomato, and we serve plenty of them. It’s a year-round staple because it’s what the customers want. Yet Stella’s also serves the finest charcuterie in the South. You heard me, the South. Charcuterie is the process and technique of grinding, curing, smoking and preserving meats. Bacon is probably the most ubiquitous form of charcuterie but think ham, dry-cured sausages, pate, terrines and our favorite at Stella’s, stuffed meats.
So that’s why certain restaurants stand out, it’s the amount of labor they are willing to invest in their customers. This dish was served at a private party but it’s typical of the energy that we devote to the food at Stella’s. It’s not that big of a deal to throw a 10 ounce filet mignon on a grill, a dash of salt and pepper then a dollop of Maitre’d butter. I know, we all love a good grilled steak but there’s not that much of an investment in a simple dish like that. A memorable duck leg, now that requires a serious level of committment. From both sides, the kitchen and the customer.