Duck in Three Ways at Can Domingo

At beautiful Italian fine dining restaurant Can Domingo – nestled in the hills of San Jose – head chef Giuseppe Vivacqua is passionate about enhancing the natural flavours of his produce. Which is why, when it came to designing a special menu item based around duck, he decided to present it in three ways, in order to show off the different tastes and textures of each part of the delicious meat. The duck leg is roasted at very low temperature until it almost falls off the bone and melts in your mouth, the breast is grilled to perfection, retaining its juicy tenderness, while the thigh is rolled and stuffed with seasonal fruits and vegetables that perfectly complement the brown meat. Bravo Beppe – you’ve done it again!