"Why?" you ask.
Here's why,
That is the Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Sel Gris. It was featured in Anthony Bourdain's Chicago episode of his show No Reservations. It is the richest tasting thing I have ever eaten. My sister and I split one of those, a garlic and rosemary chicken sausage, and a regular Chicago dog loaded with the usual trimmings (with the exception of a pickle). For a side we had the French fries cooked in duck fat. When we left there wasn't a single fry left, not even the tiny brown ones.
P.S. Of course it was worth the wait.
5 comments:
That sounds so decadent! I'd love to try that first sausage and the fries.
It is VERY decadent. I forgot to mention that Hot Doug's was one of the places fined during the famed Foie Gras Ban in the city. (No, the Chicago City Council does not have anything better to do. The ban has since been lifted.)
There's also a sign in there that reads: "There are no two finer words in the English language than 'encased meats,' my friend."
French fries fried on duck fat!!! My goodness!! Is that a kick on the stomach or what??? ;)
Oh yeah? Well, I see your foie gras and I raise you a Craz-E burger...
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