Ingredient
Duck
Three of the kitchens we read put duck on the menu, on six plates. Three of them turn up under entree, and the shape it takes most often is the entree-plate, on one.
From 40 menus · duck is on 6 plates · How we read them
Some of these were read by a script, not a person — those chips have a hollow dot. About the method →
How it comes
The forms it turns up in, most first.
Where on the menu
The menu sections the dishes sit under, most first.
How it's cooked
How the kitchens cook it, counting the word on the component as well as the plate.
Show all 4
Dishes
Our reading of the menu lists egg, duck and folded.
Known for: jus, Beurre Blanc Sauce, duck.
Known for: filet, Lemon Vinaigrette, raw.
Where on the island
The 3 kitchens above, by district. Counted off the menus we read, in order up the island — not a ranking of neighbourhoods.
| District | Kitchens | Side of the island |
|---|---|---|
| Lower Midtown | 1 | inland |
| Midtown | 1 | bayside |
| Uptown | 1 | bayside |