Medium 713
Muscovy duck


"The accompaniments change seasonally, but for me, they are almost unnecessary. The skin of the duck is perfectly crisp and just fatty enough, seasoned well with coarse pepper, salt and honey. It all makes for impossibly flavorful meat in an absolutely beautiful setting."
"At this fine-dining restaurant, this dish, made of 14-day dry-aged duck, is one of the first I had from chef Jason Franey and it's downright inspiring and borderline perfect. I love everything about it. It serves two."

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