The Art of the Plate: CIC Grad Chef Aaron Lemieux's Duck Confit Featured

Friday, August 26, 2011

CIC Grad Chef Aaron Lemieux's Duck Confit Featured

RUE de JEAN CHEF SERVES UP A VERY FLAVORFUL DUCK TREAT By Angel Powell, Special to The Post and Courier
Wednesday, August 24, 2011
Duck Confit, Beech Mushrooms Poached in Garlic Butter with Thyme & Rosemary, Goat Cheese Potato Croquettes & a Concord Grape and Bacon Emulsion Sauce
"For the sake of full disclosure, let me say that I've rarely met a duck that I didn't want to eat. That being said, the duck at Rue de Jean is pretty amazing. Traditionally, you will see duck paired with cherries, but chef Aaron Lemieux has a new take on the dish. Rather than cherries, Lemieux serves his duck with a grape and bacon emulsion sauce that gives it an entirely new and exciting flavor."
To read the rest of the piece, see: http://www.charlestonscene.com/news/2011/aug/24/rue-de-jean-chef-serves-up-a-very-flavorful-duck/ Photo by Angel Powell.

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