New for me: Medium Rare-Cooked Duck

So, it may not be particularly new in the culinary world, but for me, having duck prepared medium rare is something quite novel. Being Chinese, I am used to the roast duck that hangs in the butcher window at Chinese restaurants and Asian food markets -- a sight to see as the ducks hang by their necks (head still attached), dripping with oil, and glistening with their reddish brown skin The succulent dark meat is moist and tender and roasted to perfection. I also enjoy Peking duck with its crispy skin and wrapped in warm, round tortilla-like flat bread with a smear of hoisin sauce and fresh, julineed scallions... Mmmm... makes my mouth water just thinking about it!

But I digress. I'm here to talk about duck cooked medium rare. At first this seems quite intimidating as we all know we should cook poultry, especially chicken, well done as to avoid salmonella poisoning, which I can tell you first hand is EXCRUCIATING gastronomic torture! But I suppose that duck is different. Its meat is quite dark for a bird, so it's a bit like game, really.

I first had medium rare-cooked duck at the famous Talula restaurant in Miami. Talula has received rave reviews all around, so I finally decided to go there and check it out for myself. I was extremely pleased with Talula. The food was fantastic, and our waiter was a trip (he'd come over often and ask "Delicious for you?"). I actually had the lamb, but my significant other ordered the duck, and it was a nice surprise. The duck had lots of flavor, and the meat was fleshy; the consistency was almost like a cross between fresh tuna and a very tender piece of rare steak. Being so used to duck cooked well done, I was a little put off at first, but then I came to appreciate its more delicate texture.
The duck dish @ Talula

The next time I had rare duck was at Brosia -- a hip Miami eatery in the Wynwood art district. Even though I had experienced medium rare duck and came out alive, I still like my duck a bit more cooked, so I had it prepared medium. I think I liked this a little better. You still get the tender fleshy center in the duck breast meat, but the outside is a little more browned, which I think enhances the flavor of the duck.

So overall, my experience with medium-rare cooked duck is a good one. I would have it again, but I may not enjoy it completely the whole meal through. But then again, I'm a medium to medium well kind of girl when it comes to meat. I like a little heat with my meat =)

More on Brosia: www.brosiamiami.com
163 NE 39th Street, Miami, FL 33137
The duck dish at Brosia is AmAzInG! I would definitely recommend it. Although the breast meat is tender and delicious, it's actually the leg portion that is, for lack of better words, the BOMB! The skin was so crisp and the meat was moist and juicy. I would drive an hour out of my way just to go there again for the duck. Brosia also has a great cocktail menu and other tasty fare on the dining menu. They also serve hummus and pita chips as their complementary starter, which is a nice change from your standard chips and salsa. If you're looking for a trendy but tasty place for late-night dining in the Miami art district, this is definitely the place to go.

More on Talula: www.talulaonline.com
210 23rd Street, Miami, FL 33139
An upscale yet laid back restaurant, Talula offers flavorful dishes with a flair. The complementary white bean dip is so smooth and tasty and the scallop appetizer is lightly seared, sweet and succulent with that fresh ocean (but not fishy) taste. My only complaint, I wish the scallop appetizer was bigger! (It only came with 2 large scallops). Talula has almost a homey feel along with a quaint back patio. It's a great place for special occasions or a romantic evening with great food.