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cafedave: Duck liver pate on arrival en Cruet
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cafedave: Chef Craig
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cafedave: the menu at the table
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cafedave: Duck Consommé
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cafedave: Duck breast with deconstructed XO
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cafedave: Duck sang choi Bow - Flash fried Duck leg with kim chi and oyster in lettuce leaf
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cafedave: Twice cooked duck, with bok choy and poached pear
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cafedave: “Turducken”- Turkey stuffed with a duck stuffed with a chicken stuffed with a guinea fowl
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cafedave: more detail on the turducken
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cafedave: Duck Egg Caramel with pineapple and papaya