As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to email@example.com. After the jump, find our other choices.
Duck confit, a rich dish made with meat that is preserved with spices and then slow-poached in its juices, is a staple of French cuisine. At DB Bistro Moderne the classic dish ($33) is expertly executed: Outside, the skin of the duck leg is crisp and crunchy, housing meat that is moist and supple. It is served on a bed of sautéed spinach and topped with pommes Lyonnaise, thin, waxy potatoes fried in the duck fat. Drizzles of sauce forestiere, jus dotted with chunky wild porcini mushrooms, provides even more buttery moisture.
100 Favorite Dishes:
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