Chef Haidar Karoum says duck is his favorite protein. One can see why after a bite of his seasonally driven roasted duck breast dish. Pekin duck breast slices nestle in to a warm bed of pumpkin risotto boosted by ham hock broth. Pekin is not a Peking typo. Rather, it’s a white duckling native to Long Island. Adding texture are pumpkin seeds sautéed in duck fat, duck skin cracklings, diced apples and butternut squash bits. Rounding things out are wisps of fried collard greens. Haidar expects the dish to stay on the menu at least one more month, but maybe through winter.
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