The duck breast was cooked with a nice firmness and depth, giving it a strong base. What really made the dish work was the pairing. The foie gras mousse added a silky richness while the orange glaze and carrot purée brought brightness that kept the flavours balanced. I liked how the citrus lifted the heavier notes, making the duck feel more layered and less heavy 》₩42,000

📍De,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
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