Double-Cooked Duck @ Zea
The best dish at Zea could be served in even the best restaurants in town. A half-duck gets cooked most of the way by some slow method (rotisserie would be my guess, since they have that equipment). Then they throw it into hot oil to flash-crisp the skin. The sauce is a sweet-heat Asian-tinged concoction. Since the seasoning on the duck has a sort of Thai flavor to begin with, it works nicely. The duck itself is moist inside and crisp at the skin. Best of all, it will appeal to those other than big fans of duck. Who will also be very happy with the dish.
