New Delhi, Nov. 7 -- One of the courses at Yyaki, a live-counter dining concept within Delhi's Japonico restaurant, features a duck salad tossed with fresh greens and fermented Chinese cabbage, finished with a Cantonese-style dressing. It pairs with a cocktail made with duck fat-infused whiskey.

The dish is part of a nine-course meal, featuring everything from tarts, soups and salads to nigiri, rolls and even a duck ice cream. "Duck is no longer the filler in the menu. It is the menu," says restaurateur and Yyaki's founder Sahil Sambhi. The idea for a "duck bar" came about when he noticed a growing demand for some of the duck dishes from the Japonico menu, including a version of Peking duck that head chef Roberto Blondi prepares tablesid...