Here's what happens when you barbecue duck over an oak fire: The skin slowly crisps, getting darker and darker until the hunk of flesh looks almost like a piece of charcoal, blackened and craggy but not burned. Crunch through the skin into a juicy layer of fat and then into coarse-grained, smoky meat. Dip the duck into a bowl of coconut-y red curry, and then double-dip because the place is dark and no one will notice. Curried duck is not a mainstay of American barbecue, but after you try the dish at Fatty 'Cue,... More >>>