Dans Restaurant Sees Growing Demand for Duck with Joe Jurgielewicz & Son

Dans Restaurant is a fine dining restaurant specializing in French-Modern cuisine. The restaurant is located in Penn's Common Historic District of Reading Pennsylvania at 1049 Penn Street. As recently featured in the New York Times, the restaurant offers an open and inviting dining area, providing an unintimidating atmosphere for the presentation of contemporary French-inspired dishes. Featuring high-quality ingredients from Pennsylvania farmers, Dans restaurant offers stunning five- to seven-course seasonal menus, as well as popular client favorites on the la carte menu.

Executive Chef Needed the Finest Available Meats
Dans Restaurant has been a standout in the Reading, Pennsylvania area restaurant scene since 1989. From the beginning, original owners Dan Gallagher and Dan Smith designed the restaurant's menu to showcase only the finest ingredients. When Bill Woolworth and MD. Monir purchased the restaurant in 2005, they wanted to continue the Dans' vision of creating dishes inspired by the finest meats and produce. To make this vision a reality, Executive Chef Jason M. Hook sought out the high-quality duck products of Joe Jurgielewicz & Son.

Executive Chef Jason M. Hook prepares inventive dishes such as this pan-roasted duck breast dish for Dans Restaurant

Joe Jurgielewicz & Son Delivers with Delicious Duck
"We've been using Joe Jurgielewicz & Son products for two years," said Chef Hook. As a local favorite, the Joe Jurgielewicz duck products have been featured in a number of dishes as part of the seasonal offerings created by Chef Hook and his chefs. Chef Hook purchases a number of different duck products, including duck breasts, legs for confit, and duck fat, all of which have found their way into enticing entrees, including Duck Breast in Black Cherry Compote with Bittersweet Chocolate-Shiraz Sauce and Celery Root Soup with Braised Duck Confit, Garlic Croutons, and Black Truffle Shavings.

Chef Hook also uses duck fat to add flavor to a variety of other dishes. This includes vegetable dishes such as roasted potatoes and vegetable confit made with baby turnips and porcini mushrooms. Besides the classic use of duck fat to braise duck legs for confit, Chef Hook also uses duck fat in confit preparations of other meats including chicken wings, guinea hen, and rabbit legs. "The flavor of duck fat has a character of its own," said Chef Hook. "It provides a strong flavor without overpowering the ingredient being cooked."

Chef Hook�s Celery Root Soup with Braised Duck Confit, Toasted Garlic Croutons and Black Truffles

Offering a Variety of Duck Products Increased Consumer Demand� and Profit Margins
Chef Hook says that the Jurgielewicz duck products have helped him grow his business. "By using different duck products, we saw in increase in profitability," he said. In addition to growing profit margins, Chef Hook also saw a positive change in client tastes. "We've seen a strong increase in customer appreciation for duck."

Chef Hook attributes this growing demand for duck to the superior consistency and flavor of Joe Jurgielewicz & Son duck products. He also cites a perfect fat-to-skin ratio, which is important in ensuring a beautiful presentation of a high-quality, tender duck dish. This quality is made possible by Dr. Joe Jurgielewicz's scientific farming techniques, which allow him to use his veterinary education to raise the most flavorful and healthful duck.

With French culinary training, Chef Hook is able to create a number of inspired duck dishes using Joe Jurgielewicz & Son duck products

Superior Service Helps Keep Customers Consistently Satisfied
As with all of his clients, Dr. Joe Jurgielewicz is committed to serving Chef Hook and the Dans Restaurant team to ensure they deliver their clients the flavorful duck products they demand. "Above all, it's the relationship we have with Dr. Joe that makes this product superior," Chef Hook said. Whether serving a local client, or shipping across the country, Joe Jurgielewicz & Son ensure that every product bearing their name is nothing but the highest-quality. "The product is packaged really well," said Chef Hook of what distinguishes Joe Jurgielewicz & Son from the competition. "I'm a big fan of vacuum packaging, so I appreciate the consistency that Dr. Joe delivers."

Dr. Joe's duck products are carefully packaged after passing through 80 quality control checkpoints to ensure you receive nothing but the highest-quality meats

To learn how to grow your business with high-quality duck, download our white paper, Accelerate Your Sales with a Tastier Duck. You can also contact Dr. Joe Jurgielewicz and the Jurgielewicz Sales Department directly via email:sales@joejurgielewicz.com, or by calling 610-562-3825 for more information on the entire Joe Jurgielewicz & Son product line.