Forget pies as the new cupcakes. Here's the real trend evolution to watch: duck is the new pork. In his Young & Hungry column this week, Chris Shott documents all the duck he's seen on Washington-area menus lately from the duck cracklings at District Kitchen to the 10-course duck dinners that Dean Gold hosts over at Dino. Gold backs up the thesis, telling Shott: "Now every part of the duck sells. The product has been there for a long time but I think the awareness of it is different these days than it was.” [WCP]
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