Chef Ben Devlin with this dry aged, coal roasted duck breast, glazed with sourdough bread amazake caramel and kampot pepper oil 🦆
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Served with smoked preserved plum paste, charred green eggplant, red stripe peanut, shiso and peanut miso. Finished with sides of duck naem wrapped in squash and curry leaf, fresh fig and duck ham
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👨‍🍳&📷: @benydev
🍽️: @pipitrestaurant
📍: Pottsville, NSW
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