this Duck Leg Confit with Ratte Potato, Arugula, Burnt Orange and drizzled with Soy Caramel and Beurre Noisette is really so.damn.good.
there is a layer of fats right below the succulent skin. pair that with what I will describe as a "duck pull-apart" that is so tender and juicy, and you're basically in culinary heaven

@igsg #igsg #singapore #foodpornasia #burpple #setheats #eatoutsg #sgfood #foodsg #sgfoodie #singaporeeats @singaporeeats #finedining #cornerhouse #cornerhousesg @cornerhousesg

  • 1 Like