Chicken breeding methods emphasizing breast meat over the rest of the bird have turned chicken boring. In fact, because the pillowy white flesh is so bland, it must be brined, deep fried, and otherwise bolstered before being served at restaurants.
But a better bird lurks in the wings: For those who value flavor, ducks are all dark meat and often glistening with fat. New York City restaurants have a proud history of serving duck, maybe because some of the best in the world are produced on Long Island, and maybe because diners have become familiar with duck in Cantonese restaurants for well over a century. Putting our ducks in a row, here are 20 good places to score some quacker.
Note: Restaurants are listed based on geography, starting south to north in Manhattan, then north to south in Brooklyn. All photos by Robert Sietsema.Read More