Lamb and duck dishes in Paris
I am interested in lamb dishes that are not too overcooked; I especially like chops, etc. I am also looking for duck dishes that are not too overdone or overly sauced. I do like some sauce, though. Just not drowned. Does anyone have any suggestions for dishes I should look for?
Thank you very much in advance
As Maximilen & Deluca have said, if not explicitly, reflects my experience, lamb in France is (correctly) undercooked (versus in New Zealand where it is counter-intuitively ruined) except the 7-hour or 17 or 24-hour versions. The one thing to watch for if you are phobic to mutton, as I am, is the specificity of season - don't trust Spring, trust milk-fed.
Duck depends - a magret should be less done than Anglo nations do it, but legs/etc often are better with an interesting crust and cooked well.
I, as is known and mocked-for, order everything Blu/Blue, that's what I like (despite the CDC), that's what I get.
Yup. We did. Still remember that. One nice crisp-roasted shoulder of lamb, classically served on a bed of stewed white beans (as it should), in a copper pan (as it rarely is).
Not sure they still do that... I have to revisit Jadis, so I'll tell you.
In the meantime, La Rôtisserie du Beaujolais does a spit-roasted shoulder of lamb covered with persillade that is quite very good.
And very often, Spring will serve, at lunch or dinner, canette (duckling) or lamb cooked rare.
Right, wusses! ;)
Well, if not braised, lamb and duck will be normally served "rosé" (pink) in France. To be certain, just ask when your ordering dishes to be rosé.
Saddle, chops and rack of lamb will probably be good and not overly cooked.
Most duck will probably be roasted and, again, will be served rosé; you can also have duck breast (magret) which is normally served rosé.
One exception will be the Duck Confit which will be completely cooked.
As for the sauce, I've not seen overly sauced dishes and if it has been, it was well done (no gravy!!)