The secret to this marvel of a dish, according to Daniel’s Executive Chef Jean François Bruel, is to cook the duck breast on the bone, roasting it slowly so the meat stays moist and the skin becomes crackly and crisp. Even before that, though, Bruel starts with arguably the best farm-raised duck in the country, from Liberty Ducks of Petaluma, California. Robust and rich in flavor in a way that restores pride to the word “gamey,” generously carved slabs of the bird (more actually, than in this photo) are accompanied by delicate, gumdrop shaped, rose-colored turnips wearing jaunty berets of sweet radish. Both vegetables serve as a sweet foil to the tartness of the poached rhubarb. A rich and lightly spiced Szechuan pepper jus and a sprinkling of Sicilian pistachios complete this edible still life, destined to be short-lived.