Duck breast at Restaurant Eugene 

Seared to a perfect medium rare in an iron skillet, sliced duck breast is served over a slick and sweet spoon bread purée with a small section of crispy, fatty duck leg confit. A towering tangle of lightly dressed wild greens and root vegetables is served alongside. A server drizzles the meat with rich duck jus tableside. Dishes at Restaurant Eugene often feel like a celebration of each main ingredient. $40.
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