Duck Meat Balls
By Ian MacAllen on Wednesday, July 25th, 2012 at 5:25 am
I started dinner with some duck meatballs.
A friend and I were out to dinner in scenic New Brunswick, home to my Rutgers University. A decade ago I attended the university there, and while then the restaurant scene was just picking up as a regional restaurant Mecca, redevelopment has accelerated and landed a number of fine dining establishments.
Daryls is one of the newer locations in the shinier, downtown New Brunswick. The menu offers a variety of faddish contemporary foods, with fancy meatballs having achieved something of a cultish following in recent years. The duck was good — rich and fatty in the way only duck can be — and sweetened with a fruit confit.
