New York | Michelin French Roast Duck 🍽️

🍃I’ve been following Francie for a long time and have always wanted to try their 30-day aged duck and foie gras crullers. 🦆 The roast duck is made from the entire duck breast, and the portion is quite generous. The meat is tender, and the fat distribution on the skin is even. 🌟However, the skin is relatively soft, lacking that roasted aroma. The fat hasn’t fully melted, and combined with the slightly undercooked duck meat, the overall texture is a bit monotonous and mushy (in Sichuan dialect, we call it “mian jiu jiu,” does anyone get it?). The aged flavor of the duck isn’t very pronounced, and after a few bites, it can get a bit boring. 😔 🍃 But I really enjoyed the side dishes! The Swiss chard is very smooth and never goes wrong, and with the added pine nuts, it’s super fragrant. 🌟The parsnip purée is delicate and airy, with a rich dairy flavor. The soppressata jam has a slightly sweet and sour taste, soaking the crispy Italian sausage. 🍃Wrapping it with parsnip and duck meat adds more layers and is quite comforting. 🍲 #NewYork 🌆