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Duck: So Hot Right Now
By
Jamie Feldmar
Published Apr 27, 2011
Modified Apr 27, 2011
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photo from Flickr user sabeth718
By
Jamie Feldmar
Published Apr 27, 2011
Modified Apr 27, 2011
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Yesterday it was announced that crack-pie hotspot Momofuku Milk Bar was moving out of its shared digs with East 13th Street's Ssam Bar and going all the way across the street. And today we find out what's happening in the newly vacated space: duck. A lot of it. Starting next week, Chang and Co., who have previously been best known for their work with pigs, are installing a rotisserie in the former Milk Bar space and turning weekday lunch service at Ssam Bar into a regular ol' duck party, complete with duck over rice, a duck sandwich with duck-liver mousse, duck charcuterie and duck wonton soup. And looking around the city's dining scene, it's becoming clear that Chang isn't the only one going ducking crazy.
Momofuku's not the only place interested in the bird these days—Chinatown Brasserie just launched a limited-edition $18 duck burger topped with sliced Peking duck, The Spotted Pig's been doing a fried duck egg with ramps (uh-oh?!) and anchovy dressing for brunch, and Jimmy's No. 43 is hosting a special duck-and-beer dinner next week. "We've seen a lot of interest from chefs and customers," said Avery Miller of Hudson Valley Duck Farm, which sells at 15 Greenmarkets across the city. "People like local food, and duck is definitely that." Somewhere, Gilbert Gottfried is weeping.
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david chang
duck
food
momofuku
ssam bar
trends
Jamie Feldmar
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