If pigs could fly, they’d be ducks, according to Jason Inniss, chef and co-owner of the endearing west-end restaurant Amuse-Bouche. As with pork, every bit of the bird is usable, and Inniss cooks them beak-to-pope’s-nose, from confit to rendered fat to roast breast to stock. He’s a stickler for conscientious thriftiness. He serves his honey-glazed, roasted duck breast with Swiss chard cannelloni, and even the discarded chard stems have a purpose; he sautées them with house-made spaetzle as a side.
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Just Ducky: chef Jason Inniss shows us how to make Amuse-Bouche’s honey-glazed roasted duck
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