Slack's Restaurant + Bar ($12) Duck; [ONT Edition]
Toronto Star. Toronto, Ont.: May 7, 2006. pg. C.06

DISH DECONSTRUCTION This DLT starts with duck confit made in- house by curing duck legs and thighs in salt, sugar and secret herbs and spices for three days, then baking them in duck fat at 210F for three hours and shredding the meat. This is layered with double- smoked bacon on regular toast with baby mixed greens, sliced tomatoes and apple cranberry mayonnaise (made from homemade cranberry chutney, peeled and diced granny smith apples and mayo). This is served with sweet potato fries that are cooked in trans fat- free oil, liberally sprinkled with black diamond crystal salt, and garnished with spring onion tops that have been thinly shredded on the longest bias to create long loops.

OFFICIAL WORD "The motivation of the apple cranberry mayo is that the tart apple and the tart cranberries cut all the fattiness of the bacon and the duck confit, and the rich mayo plays off the salt of the bacon," explains chef Tyler Beach.

THE STORY Michele Hammerton and Karen Halliday opened Slack's in October after renovating the space formerly known as Slack Alice. The menu (upscale pub fare with a fine dining twist) is about to be revamped, but the DLT will survive. It's served for brunch and dinner.

Slack's, 562 Church St. (north of Wellesley St.), 416-928-2151, www.slacks.ca. Brunch is currently served Sundays 11 a.m. to 4 p.m.

(Copyright (c) 2006 Toronto Star, All Rights Reserved. )

back to slacks.ca