Duck Glazed With Cane Syrup @ Dakota
Some variation of this great roasted half-duckling has been on the menu almost continually since Dakota opened in 1990. They change it up often enough to keep it interesting. (Particularly good was the version smoked over sugar cane.) The glaze is not so sweet that it gets in the way of the tender meat, and the sauce and seasoning always carry enough pepper to make for the thrilling sweet-heat effect. Great with one of the big Cabernets or Merlots on the superb wine list here.
