芋泥/鴨胗/鴨胸/桂圓/麵線

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芋泥/鴨胗/鴨胸/桂圓/麵線

店長/主廚
Taiwan
拆解傳統芋泥鴨,將鴨胗與神祕粉及醬油以73度舒肥8小時,鴨胸以香料醃脫水後,加入龍眼糖漿以57.5度舒肥,富有炭焙味及桂圓甜,與芋泥呼應。
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Published: Apr 28th 2020
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