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Eating Out

Fine match with duck

By JAROD LIM
Ng’s Pan-seared Bidor Duck Breast paired with barley risotto, pumpkin puree, orange-glazed ‘turning garden’ vegetables and pomegranate jus. — Photos: GLENN GUAN/The Star

Chef Amelia Ng’s Pan-seared Bidor Duck Breast is a dish to remember.

Known for its tender meat, the duck from Perak is the perfect main course for Cata’s four-course French wine and Calvados pairing dinner.

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