at Duck Inn
More restaurants should have spinning rotisseries full of ducks in their kitchens. It’s Kevin Hickey’s calling card at his cozy, excess-relishing den. He roasts the breasts, then brines, air-dries, and slowroasts the rest of the bird, duck fat tumbling onto the bed of Yukon gold potatoes at the bottom of the oven, a glorious feast of fat with a couple of watermelon radishes thrown on for a whiff of balance.
15 hours ago