Meltingly tender flesh, lovingly cooked in its own fat, paired with berry compote to cut the greasiness; laid on a bed of delicate spinach leaves, mushroom fricassée, and slow roasted duck fat potatoes.

The hallmark of a great duck confit for me lies in a well-browned crisp skin, a thin layered of fat underneath. This, is perfect execution; an affordable, genuine taste of France without having to fly over.

Will be coming back for their famed risotto.