Fraser Valley duck 2 ways
$$$$, Italian, Mediterranean, Downtown
"Everything at this luxe establishment is expertly prepared, but I love the duck. Chef Pino dry-ages, air-dries, marinates, spit-roasts, sous vides, and caramelizes the skin of the duck breast for magically tender and perfectly pink results. The legs are confited and pressed into a terrine. It's fantastic technique made to look effortless."