DRY-AGED DUCK A LA PRESSE

In Houston, Tony’s is the only place you’ll find fine dining “it” dish duck a la presse. Crescent Island duck is dry-aged, rubbed in honey and herbs, then whole-roasted to achieve a delicately crisp, flavor-packed skin. Chef then wheels the vintage bronze duck press to the dining room for an elaborate tableside show. 3755 Richmond Ave., 713.622.6778, tonyshouston.com

DUCK BAKED IN FIG LEAVES

Debuting this season at The Inn at Dos Brisas, chef Zachary Ladwig’s pasture raised Duclair ducks are brushed with the Inn’s own honey, wrapped in fig leaves, roasted in a clay pot, then garnished with fig leaf curd, grilled figs and fig mustard from the on-premise organic garden. 10000 Champion Drive, Washington, Texas, 979.277.7750, dosbrisas.com

PEKING DUCK WITH CAVIAR

Presented on the platter as 16 bitesize, ready-to-eat morsels, the Peking duck at chic Galleria eatery Yauatcha is a testament to its Michelin-star lineage. For added indulgence, concept chef Chen-Wei Chan recommends topping the duck with caviar for a flavorful umami burst. 5045 Westheimer Road, 713.357.7588, yauatcha.com

TRADITIONAL BEIJINGSTYLE PEKING DUCK

Don’t let the unpretentious surroundings fool you. Bamboo House owner Lianzhuo Chu studied the craft in Beijing before coming up with his own version, in which Long Island duck is whole-roasted in a circular oven to produce a moist, flavorful duck with incredibly crisp, utterly delectable skin. 7855 N. Sam Houston Parkway E., Humble, 281.441.3456, bamboohousthouston.com