Roast Duck Poor Boy @ Crabby Jack's
A brilliant original idea for the venerable poor-boy category, this starts with slowly-roasted ducks whose meat is falling off the bones. With those bones, Jack Leonardi's cooks make a stock, and from that a thickened brown gravy. [caption id="attachment_36145" align="alignnone" width="300"]
Jack Leonardi making his signature dish at the Po-Boy Festival.[/caption]
From that point on, everything is like a roast beef poor boy: fresh French bread, lettuce and tomatoes, tender meat that pulls apart into shreds, enough gravy to keep the whole thing on the sloppy side. Except that instead of a beef taste, it's a duck taste. It's such a natural that it's a wonder nobody ever thought of it before. It would be even more popular were there not so many other good poor boys at this, the ultra-casual satellite of the very casual Jacques-Imo's on Oak Street.
