...With butternut squash soufflé, grilled cabbage, and persimmon chutney.
The richness of duck breast is matched with a mini-soufflé of butternut squash and leaves of marinated, grilled red cabbage, and garnished with a house-made chutney is made from persimmons, red-orange fruits with sweet, tangy, and subtly spicy flavors. As for wine, a Primitivo (a.k.a. Zinfandel) like Layer Cake Primitivo has the backbone to accompany this dish.
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