Restaurant Atelier – Szechaun and caramel glazed breast of Thirlmere duck breast, crisp confit leg, sweet & sour baby turnips and radishes, Szechuan vinegar sauce

by admin on July 31, 2012

Szechaun and caramel glazed breast of Thirlmere duck breast, crisp confit leg, sweet & sour baby turnips and radishes, Szechuan vinegar sauce

Restaurant Atelier – Szechaun and caramel glazed breast of Thirlmere duck breast, crisp confit leg, sweet & sour baby turnips and radishes, Szechuan vinegar sauce

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