Just because last menu's duck preparation was very popular - twice cooked duck with vegetable stir-fried rice - doesn't mean it is still available. No, there's a new duck at BT, and it promises to be equally delicious. The duck is braised with carrots, onions, celery, mushrooms, olives and tomato. It is sauced with the reduced remnants of the braise, and then served on a bed of "straw and hay" pasta. The "hay", seen above in it's pre-cut stage, is spinach noodles; the "straw" is egg. 
The two noodles are hand cut together...
...with the glistening, savory duck ragu served over. Wow! Where else around here are you going to get a duck presentation like this? Only at BT, that's what I say!
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