By now Eleven Madison 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, there is one that stands out, and has stood the test of time: the duck. The Lavender and Honey Duck has been on the menu for years, and is Chef Daniel Humm's signature dish. We went behind the scenes to learn what goes into the making of this incredible duck. More

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

A toqued chef arrived at our table to show us our duck and then retreated to another table a few feet from us. He carved the duck into neat, succulent slices, each with a perfectly crisped rim of skin, and fanned them on a plate. Nick and I looked at each other knowing full well we were in for a treat. More

Lunch at Big Wong King can be a lightning-fast endeavor, but not if you spend half an hour reading through the hundreds of things on the menu. So we'll save you time and point you toward the Roast Duck or the Soy Sauce Chicken ($3.75 each). More

Smørrebrød are Danish open-faced sandwiches; and the Duck Confit ($13) version from Vandaag needs no second slice of bread. More

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More

Matt Igoe runs Hudson Valley Duck Farm as well as working their stand at Greenmarkets around the city. And he wants you to have a sample. "I love when people give you that sideways look, where you know they want... More

[Photo: MadPark News] Awhile back, I had a mad hankering for some good duck hash that I'd been unable to quiet, mostly because not too many people make it—or make it well. But I found solace last week at... More

[Photo: Yogma on Flickr] No matter our restaurant of choice, my boyfriend and trusty brunch companion is always reliable in his menu selections. Whereas I'm a fan of breakfast foods as late as 3:00 p.m., he's a solid burger... More

Per Urban Daddy: "Things start to get a little psychedelic when the breakfast cereal gets involved—accompanying the duck to provide a little sweet contrast and crisp texture is a bowl stacked with caramelized clumps of Trix cereal brittle." About 2%... More