3.17.25 | Mover & Shaker Here

From time to time, guests ask us for the recipe for a dish they’ve enjoyed in the restaurant.

Here’s one springtime favorite, as featured in the new issue of Edible Blue Ridge.

Editor Lisa Archer writes, “When I think of ways to incorporate ease into my life, I invariably turn to recipes. Thanks to Chef Matt Adams of Zunzun restaurant, located in Lexington, I now know how to perfectly cook a duck breast and don’t have to worry over ruining such a fine cut of meat.”

You can click on the picture above to see the recipe online, or download a PDF of it here.

Enjoy!

Stephanie Wilkinson