Don Foster
910-686-4807 o • 910-619-1103 c • 910-686-4822 f
www.dfosteryachts.com • rfoster@eastnc.twcbc.com
90
WBM november 2013
The Basics owner,
Mary Long, says duck has
become more popular with diners
because of the more farm-raised
duck varieties available.
“Duck has a very loyal follow-ing;
there are certain people who
love duck and they are not going
to stray away from it,” Long says.
“Since people have been doing a
lot more with the farm raising of
duck … the gamey-ness that used
to turn people off of eating duck
is not as prevalent as it used to be
and it is much milder, so I think
that helps.”
At The Basics, Long cooks
white Peking duck from Maple
Leaf Farms in Canada. It’s served
as a duck breast entrée like her
cider and bourbon marinated
seared duck breast with chili and
pomegranate glaze, and also in
various seasonal stews like duck
and Andouille sausage gumbo.
During the fall and winter
months this hearty meal offers
warmth, savory flavors and a little
kick of spice.
The Basics’ duck and
Andouille sausage gumbo intro-duces
a Southern staple to a
wet-heat cooking method by clas-sically
French-trained Chef Chris
Tucker. Prepared with traditional
mirepoix — chopped carrots,
celery and onions — and served
over a bed of jasmine rice, the
duck’s tenderness is a focal point
of the dish.
“We wanted a moist cooking
method so we got a big pot of
duck stock, put everything in
for about an hour, covered; and
when it came out basically the
skin and bones were all falling
off,” Tucker says.
Along with its Brunswick
stew Tucker says the duck and
Andouille gumbo is typically
one of The Basics’ most ordered
dishes when there is a chill in
the air.