Lark: Cooking Wild in the Northwest

I remember two things from the only meal I've had at Lark, at their old 12th Avenue location: a well-known New York editor's stories about meeting Howard Hughes, and the duck leg confit, which was one of the best things I've ever eaten. It's on page 45 of Lark: could I possibly recreate it? Gorgeous and full of Northwest food and spirit, Lark is the perfect next book for anyone who has cooked their way through A Boat, a Whale, & a Walrus.