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Dry aged duck breast, eggplant textures - this was amazing. Hands down the best duck I’ve had yet - and the best one I’ve had was from a famous French restaurant in Ho Chi Minh. This was amazing - so tender and juicy, so perfectly done to a slight crisp on the exterior, pairing so well with the duck fat/jus sauce - we polished it clean in a heartbeat while lamenting the fact that this amazing dish was coming to an end. Truly spectacular dish from Brine.