Dry-aged Duck from the Catskills, endive black truffle terrine, Hudson Valley foie gras, preserved kumquat with duck blood by chefstablebrooklynfare maxnatmessnig marcoprinsny⁠ ⁠ For the chance to get featured on our page, tag chefsroll in your posts!⁠ ⁠ #chefsroll #rollwithus⁠ 📸 thenatalieblack