Duck à la Plum

Wong

7 Cornelia Street, New York, NY; 212-989-3399

“Pastry chef Judy Chen, alumna of Daniel, finds the alchemy to make duck ice cream absolutely delicious without being daunting,” raves Gael Greene to Grub Street. And she’s not alone. This avant-garde dessert, peppered with star anise-poached plums, crispy tuile, and a five-spice cookie just might be New York’s most talked-about dessert at the moment.

I must have Duck Ice Cream!