the annotated dish

Town's Glazed Duck Steak Is ‘Whacked’

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

Photo: Melissa Hom

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