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Crisped Barbarie Duck Breast Calvados

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  • Farokhmehr says:

    Kunz’s dishes reflect his travel and educational experience. They marry classic French technique with Pan-Asian flavors and ingredients that he became familiar with in Singapore as a child and later in Hong Kong, where he worked as a chef for five years. He layers techniques from Europe, India, China, and Southeast Asia in his work. In 1994, Ruth Reichl, a food writer, chef, editor, and producer, awarded Kunz a four-star review in the New York Times, the first she had ever given.

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