Most memorable dishes of 2010
Aram Boghosian for The Boston Globe
I had it once with sherry-mustard sauce, turnips, spinach, lentils, wild mushrooms, and poached peaches. I had it again with Persian spices, turnips, arugula, lentils, and foie gras-stuffed prunes soaked in Port. I’d be hard-pressed to say which I preferred, but either way, Deuxave’s duck is a lovely dish. More than that, it’s well rounded, in a way highfalutin restaurant dishes don’t always tend to be — you get vegetables with your protein, and flavors that run up and down the scale, from comforting and earthy to bright and tart. 371 Commonwealth Ave., Boston. 617-517-5915. deuxave.com.