I don’t usually have much expectations for duck confit, as it is often aged, dry, and lacking in crisp skin or tenderness. You get me. But this place truly impressed with their version, using succulent Silverhill Irish duck legs, gently slow-cooked in rich duck fat for a silky finish. Crisped to perfection, achieving a golden, crackling exterior while retaining a juicy core. Generously drizzled with a luscious foie gras and red wine sauce, complemented by a bright mandarin orange salsa, indulgent foie gras, and expertly roasted baby potatoes. The meat is exceptionally tender and moist, effortlessly peeling off the bone, packed with deep, flavourful richness.