The french-style duck confit has that coveted crisp and savory skin that all duck confits aspire to achieve, with meat so tender and moist that it falls off the bone with a light scrape. The meat is a light pink on the interior, extremely flavorful and so succulent that its juices leaked all over the plate as we cut into it. It is served with a side of sweet and mushy braised lentils tossed in decadent foie gras butter.