Medium 7126
Fraser Valley duck 2 ways

Recommendations

"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."
"Pino Posteraro has always been one of my favourite chefs in the city. His food truly speaks from the heart. Try any of his pastas, as they are simply the best."

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