You want Duck Lard with that Steak?

Bacar


San Francisco, CA


From: Maxim's August 2008 Magazine.

What separates executive chef Robbie Lewis' prime rib from the meaty pack? A nice, long relaxing bath..... in duck blubber. The mesquite grilled rib eye steak ($34) is first slow-cooked in a low-temperature pool of herbal-scented Daffy lard. It's yanked from the puddle as the steak reaches rare, and is quickly finished off on a mesquite grill. "You get the best of both worlds," says Chef Lewis. "The flavor of slow-cooked meat, charred and grilled over smoky mesquite." And he's not just blowing smoke, friends.

It's located 448 Brannan Street in San Francisco.



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