Duck breast topped with roasted mushrooms, cep and tamarind sauce, served with a small tart of cherry tomatoes, creme pattisiere made of ricard and cardamom.
From Green Tangerine, Hanoi
Where very meats hungry!
Duck breast topped with roasted mushrooms, cep and tamarind sauce, served with a small tart of cherry tomatoes, creme pattisiere made of ricard and cardamom.
From Green Tangerine, Hanoi