Duck Butter (2018) [Extra Quality]
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Duck Butter (2018)
Eric Lavallée is the founder, CEO, editor-in-chief, film journalist and critic at IONCINEMA.com (founded in 2000). Eric is a regular at Sundance, Cannes and TIFF. He has a BFA in Film Studies at the Mel Hoppenheim School of Cinema. In 2013 he served as a Narrative Competition Jury Member at the SXSW Film Festival. He was an associate producer on Mark Jackson's This Teacher (2018 LA Film Festival, 2018 BFI London). In 2022 he served as a New Flesh Comp for Best First Feature at the 2022 Fantasia Intl. Film Festival. Current top films for 2022 include Tár (Todd Field), All That Breathes (Shaunak Sen), Aftersun (Charlotte Wells).
I get that some people love the more fluid, unscripted type of movie-"so RAW! So real!"-but I personally find that it's really really easy to do this kind of movie badly. And bad this was: in 24 hours of the characters being together, multiple film cliches came out of the woodwork regarding women-to-women relationships, including some obsessive/intense behaviors that just felt out of place. I didn't find this movie to be as realistic as some think it is, and some scenes were just straight up tasteless and vulgar. I get that we should be impressed that all the usual relationship drama can come out in a short period of time if you spend a lot of time together (apparently this is innovative for a plot device?), but I'm just not impressed.Call me old-fashioned, but I wanted a decent script and a more compelling story.... and some more inspired acting would have been nice. Both characters needed better development.Finally, I can't unlearn the definition of "duck butter" after seeing this travesty of a movie, so there's that, too. Just...no.
This limited-edition, whole-roasted bird requires a five-day process to make, takes an entire kitchen to prepare, and is accompanied by mandarin pancakes, duck fried rice, duck soup and duck fat ice cream.
Expect this fatty and flavorful fowl in multiple forms: A honey-lacquered duck breast and star anise confit duck leg with dirty wild rice and pomegranate braised kale with orange-brandy demi-glacé on the side. 041b061a72