Credit: Curtis Bonwell / Special to WCNC.com
For Ella's entree she ordered the Citrus Tea Lacquered Five-Day Duck served over a slow cooked Anson Mills farro with stir-fried zucchini, shiitake mushrooms and bok choy. The duck breast and thigh were cooked to perfection and had an amazingly crispy and sticky sweet skin. The farro was both tender and delicious and added a nice earthyness to the sweet duck. Surprisingly, Ella's favorite part of the dish was the stir fried vegetables. They were soft but still had a little crunch to them and were coated in the best stir fry sauce we have ever had. Thank God we had some left over to bring home and enjoy the next day.