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Neta
61 W 8th St
New York, NY 10011
(212) 505-2610
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Duck & Foie

Neta

New York Times
Duck skin, duck meat and foie gras brushed with hoisin sauce were stowed inside a half-pipe of cucumber carved so thin it resembled a single layer of leek. This is one of the ideas the chefs packed with their sushi knives when they left Masa, where a similar cucumber dugout is used for eel.
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