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Crisp duck leg confit and pan-fried potatoes.
The duck leg is tender, juicy, fall-off-the-bone delectable.
"Confit duck leg, roast sweet potato, beetroot, black bean, licorice and ginger salsa, £12.50".
Duck leg confit, also wood-roasted, was smothered in a rich Bing cherry and walnut conserve.
He turns toward his childhood with a dish involving duck leg with dirty rice.
Granted, the menu is eclectic: a confit duck leg here, a bit of hummus there.
It's not that duck confit, the rich, meaty duck leg slow-cooked in fat, needs help.
Serve one duck leg per portion, with two wedges of cabbage and a pear alongside.
Put a duck leg on top of each, and pour the sauce around the duck.
Remove duck leg to a plate, and drain off all but 2 tablespoons fat.
(Speaking of which, "the duck leg wasn't any tastier than those that come from a can").
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