Chef's Special - Confit Duck

Our first premium monthly special - Slow-confited duck leg cooked in herbs and aromatics until tender, then roasted in a hot oven to crisp. Served with braised provincial lentils, baby carrots cooked gently vichy-style and pickled pear for brightness. This one takes us back. Those early days in the kitchen, learning the hard way, mastering the classics before we could make them our own. Now, we get to share that craft with you...