Jack & Charlie’s No. 118 | New York

Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro

Leading-edge ingredients dial up intrigue in meat-centric dishes

Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.

Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.

Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.

Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.

Modern ways that chefs are featuring meat, poultry and game

Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot