Pulled duck stewed in vin brulé, chestnuts, Ivrea onions, potato and celeriac foam
Pulled d'anatra stufata al vin brulè, castagne, cipolline d'Ivrea, spuma di patate e sedano rapa
€30
Piccolo Lord · Turin
Nutrition
≈ 600 kcalper portion of about 400 g
- Protein22%
- Fat50%
- Carbohydrates28%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Slow-cooked pulled duck seasoned with spiced red wine, accompanied by chestnuts, Ivrea onions, and a potato-celeriac puree.
- Cuisine
- Italian
Typical ingredients
- duck
- vin brulé
- chestnuts
- ivrea onions
- potato
- celeriac
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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