THE DUCK, submerged and cooked in duck fat and house-made duckbone stock, lemon, garlic and thyme. CRISPY DUCK SKIN, chopped and sprinkled over top.
WHOLE ROASTED HEAD OF GARLIC
FIRED-WHOLE LEMONS
MICRO RADISH SPROUTS to finish the dish.
BRUSSELS SPROUTS, also smartly cooked in duck fat.
BON APETIT! ARC 3321 Hyland Avenue Costa Mesa, CA 92626 (949) 500-5561 www.arcrestaurant.com
ARC has a Secret Menu. This menu allows the chefs at ARC to play and to have the ability to constantly butcher fresh meat for a very small amount of “daily specials.” The Secret Menu is always posted with marker on the window behind the kitchen.
| GO! 2013 Issue | 63