Where to Eat Duck in NYC
Where to Eat New York City’s Most Eye-Popping Duck Dishes
By Nikita Richardson
Cover Photo: The (very impressive) duck spread at Ferris. Photo: Melissa Hom
For years, the status protein of choice for the city’s meat-loving diners has been steak, giant glistening slabs of rosy beef. Steak will never fall out of favor in this meat-mad city, but a cursory glance around New York’s buzziest, busiest dining room reveals that chefs, at least, have focused their attention, energy, and considerable talents on a different type of red meat: duck. “Everything’s really, really good in a duck,” says Greg Proechel, the chef behind the six-month-old restaurant Ferris.
For Proechel, the arrival of DaDong — a Chinese-born chain known for its Peking duck — was the kick he needed: “I was like, great,” he says. “I want to make a duck dish that’s better than a place that’s known for duck. Chefs are always competing with each other to see what’s the most we can get out of an animal.”
Proechel isn’t alone. Dry-aged, beautifully roasted, rosy duck breasts are menu staples in 2018, and that’s just the beginning. “We use every part of a plant; it’s the same thing with a duck,” Proechel explains. “Ducks are fun. There’s a lot you can do with them, their livers, their hearts, everything. I’m excited to keep improving on it.”
Here are nearly a dozen duck dishes, both new and notable, that you will want to check out immediately.
Duck on the crown
Price: $82 ($94 with optional aged duck legs)
This dish begins with duck from Long Island’s Crescent Duck Farm that’s aged for 28 days before being covered in honey and homemade five spice. The entire glistening breast is presented on the crown before being carved and served with a series of different banchan, including white kimchee with pear, garlic, onion, and ginger; and chili-marinated honeydew. (For $12, you can add duck legs that are aged for seven days, cured for 24 hours, and braised overnight in an aromatic broth with ginger and lemongrass before being flash-fried, dressed in reduced jus, and served in a ginger-scallion sauce. You’ll want to do that.)