Town's Glazed Duck Steak Is ‘Whacked’

adour striped bass
Geoffrey Zakarian, at both Town and Country, remains one of citys most eclectic haute-cuisine chefs, as evidenced by Towns globalist roast duck breast. I wanted to make a very slight nod to duck lorange meeting Peking duck, says the chef, but with Middle Eastern flavor elements as well, including a buckwheat pilaf close to the ethnically Armenian chefs heart. As always, mouse over the different elements of the dish to see them described in the chefs own words.

Photo: Melissa Hom