Duck steak au poivre is “the kind of dish that was once prepared tableside in Montreal chophouses,” creating a type of casual dinnertime theater that’s also rare today. A few places still ...

Cooking duck all the way through makes these fibers tougher, which is why a shorter cook is preferred. Similar to making a steak, duck benefits from pan-frying so that the fat in the skin can ...

photo credit: Eliza Kennard Screw a stale bread basket. At Bourbon Steak, you’ll get a trio of duck-fat fries with three ...