By now Eleven Madison Park has firmly secured its place within the top tier of restaurants, with every accolade to be had tucked neatly under its belt. While the menu is a constant rotation of inventive dishes, one has stood the test of time: the duck.
The Lavender and Honey Duck has been on the menu for years. It's Chef Humm's signature dish, a symbol of his work as a chef. In brief, it's damn good. We went behind the scenes to learn what goes into the making of this incredible duck. Chef de Cuisine James Kent (who represented the U.S. in the Bocuse d'Or cooking competition) led us through the process from start to finish. Click through the slideshow to see!