Duck Migrates to the Summer Menu at Café Robey

While roasted duck might lend itself to colder months, Bradley Stellings of Café Robey in Chicago plates the tender, medium-rare slices with mint pesto, yogurt sauce and couscous for a light and summery spin. Parsley, garlic, basil, spinach and olive oil make up the bright pesto (he forgoes the nuts due to the possibilty of guest allergies), while a yogurt purée gets a dash of nutmeg, and a...