Duck in a Can at HauteDish

Becca Dilley / Heavy Table

The not-entirely-fancy-sounding Duck in a Can ($33) is the priciest item on the menu at the now-open HauteDish, but the eccentricity and flavor of the dish makes it worthy of consideration. It consists of Au Bon Canard duck and foie gras cooked sous vide in the can along with cabbage and carrots, and then presented — via can opener and unceremonious dump — atop a slice of bread topped with a mild root vegetable puree. “Rich” is an understatement — a sensuous texture and deep-but-gentle duck flavor make this dish one worthy of a celebration… or, heck, a last meal. (The dish is listed on the menu as being “Martin Picard style,” a tribute to the duck-in-can pioneering chef of Au Pied de Cochon in Montreal.)

We’ll have a longer story by Susan Pagani about the food and atmosphere at HauteDish on Friday. (Also read her extensive pre-opening profile of HauteDish.)

Becca Dilley / Heavy Table

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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27 Comments

  1. How does the duck get in the can?

  2. Author

    Our waiter told us they seal the cans themselves. I don’t have details on the specific machine used, though – it’s probably not a cheap process, since the home canning industry is so heavily geared toward glass jars.

  3. Hopefully a safe one though! Seems like there might be a danger with various metals leaching into your food. I am, of course — like every Internet commentator — totally uninformed on the issue.

  4. @Tom

    Yes – storing food in a metal container is completely untested and not used at all to transport food today so I see your cause for concern. However I predict one day that most of our food will be delivered in round metal containers such as the one mentioned in this article. You may even see them in grocery and convenience stores!

  5. Yoshi- I don’t want to live in that world! Guess I’ll stick to the farmers market

  6. Stool Pigeon 05/05/2010 Reply

    Talk about an unrestrained night out. Here’s a suggestion. Chef in a peep booth. Watch Brandon in some hot solo omelette action.

  7. A canner is really not that expensive; I grew up opening presents from my granddad with a can opener, as he had a can sealer in his workshop.
    Since their menu isn’t online yet (how hard is that people!?!) is there any sign of the poutine martin? Foie, truffle oil, veal demi-glace french fries and cheese curds? ommm nom nom.

  8. Ah, never mind, seems their webpage is up and running now. No poutine. Boo.

  9. Author

    Et voila, the menu: http://www.haute-dish.com/food/
    I didn’t / don’t see that poutine, though.

  10. Landon Schoenefeld 05/06/2010 Reply

    Yo, there will be poutine on the the menu, a good one too, god dammit, will sleep now.

  11. Good poutine is hard to find in this area of the continent. Bring it on!!

  12. Whew, thank goodness. You can’t be inspired by Picard without poutine!

  13. Ate at Haute Dish last night. Had the Tater Tot “Haute” Dish…it was excellent. Fork tender shortribs which were great, but I really loved the potato puree “tots”…cut in and they just melted potatoey goodness onto my plate. Great job for only being open 2 days!

  14. the online menu is a bit sloppy. all the Ryes are under the Gin heading, and Bourbon and taleggio are misspelled. Also, it looks as if Surly beers were snubbed in favor of other local-ish brews.

  15. BrianJ 05/06/2010 Reply

    I don’t know if it’s the case with Haute Dish but not everybody that wants Surly on tap can get it, there’s a waiting list.

  16. Just like duck, Surly comes in the can.

  17. now, Poutine in a can, THAT would spell success…wait, no, it would have to be a minimum #10 can…..

    will there be any vegan hotdish please ? or at least vegetarian goopy things with some great scratch bechamel?

  18. canning and sousvide combined sounds like a recipe for a botulism outbreak

  19. Going this weekend. Excited. Will report back.

  20. Tim Johnson 05/06/2010 Reply

    @Geoff. If you are aware of Surly you know that they have a waitlist for new accounts. No “snubbing” at all. In fact, they have halted distribution to all areas except the metro. If you would like to be helpful, email Surly and tell them you want to see them at HauteDish.

    Thanks!

  21. It is my understanding from Surly’s website that they are not opening new accounts…this means new places like Haute Dish are unable to get Surly–canned or kegged. But really, if you are going to a place like this and get sandy panties over a lack of Surly, especially with the tap/bottle/can selection they have, I suggest you try something off the food menu…that should bring a smile to your face and a warmth to your belly. :-D

  22. Landon Schoenefeld 05/07/2010 Reply

    Hey Tim, that gE ofF, sure is a nit-picky sonafbitch isn’t he? Woo woo, pull over, grammer police.

  23. Those are some nice hands in the photos!

  24. Restaurant veteran 05/17/2010 Reply

    does it get served on someone’s belly?

  25. Cameron Bromen 05/24/2010 Reply

    You crazy kids and your crazy restaurants!

Trackbacks for this post

  1. […] it, Chef Martin Picard serves Bourdain Canard en Conserve — duck in a can. This comes after Bourdain has already consumed some 14 dishes featuring foie gras with everything […]

  2. […] we continued to eat. An earlier report detailed our exploits with the Duck in a Can ($33), to which I will only add my dining companion’s comment: “This toast might be […]

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