By Rene Trevino of Rene’s Bakery
Of all the places I went to eat this year, the one thing that stood out in my mind was the Brussels sprouts salad with duck confit and bleu cheese at Bluebeard (653 Virginia Ave., 317-686-1580). I really like duck confit, and I think it’s kind of hard to find. I was spoiled when I was the pastry chef at Something Different—they’d often have it in the mornings, when I made the bread, so a lot of times I’d sneak some duck confit sandwiches. But it also reminded me of when I went to Paris—I stayed at a chateau south of the city, and one of the things we made was duck confit. So I kind of have a love affair with it. And I love Brussels sprouts. I’m not a cheese eater, but I actually liked the Brussels sprouts and duck confit with the cheese—it was one of the best meals I’ve had. Plus, the atmosphere there is great.
See more Dishes of the Year here. This article appeared in Menu Guide 2014.
