Seared Duck Breast @ Boucherie
Boucherie has elements both of a gourmet bistro and of a barbecue joint. One thing’s for sure: they know how to create exciting dishes with red meats and birds. Their duck entree is an especially good manifestation of that theory, crisp on the outside and juicy within. A salsa Bolognese and pappardelle pasta greets sweet peas and snap beans found in the nearby farmer’s markets make a sort of succotash with a nice crunch and vividly fresh flavor. Yum. Boucherie also makes a very nice confit of duck leg.
Boucherie. Carrollton: 1506 S Carrollton Ave. 504-862-5514.
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