Twice Cooked Duck with caramel and orange glaze
This dish is my ultimate fusion of French and Vietnamese flavors. My apprenticeship included a stint at the hatted Bagette and then onto Montrachet once qualified, Montrachet's duck was a francophile favorite. Later in my career I discovered how well the Vietnamese serve duck and this dish is my version combines qualities of both.
Pinot Noir 2012 with Twice Cooked Duck with caramel and orange glaze
Venue Info71-73 Melbourne Street, South Brisbane
7 days (11am- late)
07 3844 2883
Owners name(s): Fox Trust / Rohan Topley