I’ve traveled all over for the best bites, but sometimes the most elite dishes are hidden right in our own backyard. I recently headed over to Torina in Bay Ridge, Brooklyn, and I think I found a new obsession. Their Duck Alla Mora is a total game changer.
From the second they started prepping in the kitchen, I knew this was going to be an unreal experience. It’s not just a meal. It’s a work of art.
The Prep
It starts with the basics, but they do them better than anyone else. They get olive oil, butter, shallots, and garlic sizzling in a pan. The smell is insane. Then they toss in some fresh broccolini for that perfect, bright crunch.
The plating is where things get really interesting. They start with a thick, smooth layer of their ginger carrot puree. It’s vibrant, it’s creamy, and it sets the stage for what’s coming next. Then they add a perfectly fried potato that looks like it belongs in a museum.
The Main Event
But we’re here for the duck. Their crispy duck breast comes straight out of the oven, and it is cooked to absolute perfection. When they slice into it, you can see that beautiful pink center and that crispy, golden skin. It’s elite.
They layer the duck right onto that ginger carrot puree, followed by:
An aged balsamic blackberry reduction.
Fresh, plump blackberries.
A drizzle of high-quality olive oil.
A pinch of flaky sea salt.
The First Bite
Look at that bite. The sweetness of the blackberry reduction perfectly cuts through the richness of the duck. The ginger carrot puree adds a warm, earthy flavor that ties everything together. Every single element on this plate has a purpose.
The result? Incredibly delicious. It’s the kind of dish that makes you want to lick the plate clean. If you are in Brooklyn and you haven’t been to Torina yet, you are seriously missing out. This Duck Alla Mora is a must-try.