Good for your soul, good for your appetite, especially if you’ve eaten at Duckfat in Portland.
And perhaps even good for your health. According to D’Artagnan, duck fat’s low in saturated fat and has a good mix of poly and monosaturated fats. So it’s more like olive oil than butter.
Duckfat, the restaurant, is the baby of Rob Evans, the James Beard award winning chef of the famous Hugo’s, just down the street.
Evans moved to Portland in 2000 after working at The French Laundry in Napa for the talented Thomas Keller, and at the Inn at Little Washington.
Duckfat has a simple menu and features what could be the very best Belgian fries this side of the pond.
Here’s one dressed up in the truffle ketchup.
If you sit at the two tiny tables outside, you’ll have a view of the Jordan Meats factory, which is being torn down for a new condo developoment. (This was taken before the recent fire.)
Duckfat is tiny but chock full of delicious.
Duckfat, 43 Middle Street, Portland, ME 04101, 207-774-8080
How to get there –> is here.
But watch out, you’ll be tempted by all the goodies sprinkled across the huge front counter.
