DISH OF THE WEEK: Bacon wrapped muscovy duck with Bibb lettuce, shrimp and pistachios

from davidburke & donatella, New YorkCity

Chef de cuisine Eric Hara butterflies skinned duck breast. He wilts Bibb lettuce with diced carrot, pistachio and shrimp. He spreads that mixture on the duck, rolls the breast, wraps it in a slice of bacon and ties it with twine. He sears that until the bacon is crispy and the duck is medium-rare to medium.

He sears that until the bacon is crispy and the duck is medium-rare to medium. Hara serves it with a sauce of red wine and duck stock, creamy white polenta and a corn relish made with red bell peppers, shallots, garlic and thyme cooked with the corn and melted butter.