Oak Steakhouse in Alpharetta, Ga., is serving its duck breast Peking-style, which involves a Chinese technique of drying out the duck’s skin and then roasting it to make the skin thin and crispy. The entrée is complemented with a small, ball-like pasta, similar to Israeli couscous, called fregola sarda, as well as goat cheese, figs and an herb-lemon emulsion.
Availability: Through summer, as supplies last
Price: $38