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Roasted Duck Breast
Duck meat is derived primarily from the breasts and legs of ducks. Although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras. Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin.

Executive Chef Robert Padilla prepares a side of roasted vegetables topped with a chocolate-cherry sauce for his signature dish.