Troppo

I had the seared duck breast. The meat rightfully took center stage on the plate. It was cooked medium rare, and was very tender with just the right amount of fat and light caramelization on the bottom. Served on a bed of risotto that was on the mushy side, but still passable. Julienned carrots, zucchini, and dried apricots finished the dish. The apricots were glazed and warm. The texture contrasted the tenderness of the duck, but I might have prefered fresh apricots to dried.