Confit of Barbary Duck Leg with Puy Lentils and Lemon Thyme
Large male duck legs chargrilled and slowly braised in duck fat with garlic and winter herbs until almost falling off the bone. Crisp up and enjoy with succulent puy lentils. Slowly cooked in a rich thyme jus and a brunoise of winter vegetables. True farmhouse cooking and a real cold weather treat.
£12.95
Earn 13 Points
Categories: Exquisito, Meat, Tapas Fusion