Loved every dish Chef Luke sent our way, including this Mieral Duck which is only available in limited quantity each day. The fourteen-day dry-aged French duck is slow roasted on the crown to keep the meat pink and juicy, then served with a braised Tokyo turnip and bitter chocolate truffle sauce. Oh and a side of duck essence spiked with Armagnac to be drizzled on the meat or to have as a shot on its own. Of course you know what I did! More on www.ms-skinnyfat.com Link in bio.