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These exquisite whole-bird preparations are worth the splurge.
DRY-AGED DUCK A LA PRESSE
In Houston, Tony’s is the only place you’ll find fine dining “it” dish duck a la presse. Crescent Island duck is dry-aged, rubbed in honey and herbs, then whole-roasted to achieve a delicately crisp, flavor-packed skin. Chef then wheels the vintage bronze duck press to the dining room for an elaborate tableside show. 3755 Richmond Ave., 713.622.6778
DUCK BAKED IN FIG LEAVES
Debuting this season at The Inn at Dos Brisas, chef Zachary Ladwig’s pasture-raised Duclair ducks are brushed with the Inn’s own honey, wrapped in fig leaves, roasted in a clay pot, then garnished with fig leaf curd, grilled figs and fig mustard from the on-premise organic garden. 10000 Champion Drive, Washington, Texas, 979.277.7750
PEKING DUCK WITH CAVIAR
Presented on the platter as 16 bite-size, ready-to-eat morsels, the Peking duck at chic Galleria eatery Yauatcha is a testament to its Michelin-star lineage. For added indulgence, concept chef Chen-Wei Chan recommends topping the duck with caviar for a flavorful umami burst. 5045 Westheimer Road, 713.357.7588
TRADITIONAL BEIJING- STYLE PEKING DUCK
Don’t let the unpretentious surroundings fool you. Bamboo House owner Lianzhuo Chu studied the craft in Beijing before coming up with his own version, in which Long Island duck is whole-roasted in a circular oven to produce a moist, flavorful duck with incredibly crisp, utterly delectable skin. 7855 N. Sam Houston Parkway E., Humble, 281.441.3456
Photography by: YAUATCHA
