Chef Antoine Ware of Harold's in the Heights has a way with ducks. His duck egg omelet with foie gras gravy is eyes-roll-back-in-the-head delicious and his crispy duck parts are literally finger-licking good. I'm not kidding; when I eat them, I shed all decorum.
Unfortunately the former dish is not a regular menu item, so Bridey's Twelfth Serving goes to the addictive juicy, ginger and soy-marinated fried duck gizzards. Regular chicken wings? That's for the birds.
