Duck (Magret) and spring roll

Spicy House made duck sausage spring roll, kohlrabi puree, kohlrabi confit, tamarind glaze, chili caramel, enokis, and pickled thai chili.

This entry was posted on June 17, 2008 at 2:15 am and is filed under Chef with tags duck. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

One Response to “Duck (Magret) and spring roll”

Paul Says:
June 17, 2008 at 9:20 am

Yum. I had a basic lunch with duck and Vietnamese spring rolls for lunch today by coincidence. This looks fantastic. Chili caramel? Yummm,

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