New Seasonal Ingredient: Shad Roe

It's that time of year again where shad begin to swim into the Delaware River and leave behind their delicious roe sacks.  Here at Blue Duck Tavern, we are taking full advantage of this very short "shad" season, by experimenting with this tricky little item. 

Under cook it and it's mealy, overcook it and it's way too strong of flavor to eat.  Here, we're poaching it gently in brown butter, providing a hint of flavor into the roe, and then adding thinly sliced Virginia ham, baby leeks and bourbon barrel aged sherry vinegar. Tough to go wrong with that...