Crispy Duck Leg Confit
with caramelised witlof, truffle infused mash, sautéed wood mushrooms with madeira jus.
Roast Duck Curry
Ingredients
250 gm half duck -of the bone
120 gm of coconut milk
60 gm of Thai red curry past
1 tea spoon of sugar
1/2 tea spoon of salt
120 gm of chicken stock
3 peaces of fresh pineapple
2 cherry tomato
2 cut of kaffir lime leaves
Method
Coming Soon
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