The first thing which hits you when this appetizer arrives is the smell. Generous amounts of truffle mayo, slathered a mound of tender duck meat, over the roasted potatoes.

Supposedly roasted in duck fat, the potatoes were light and fluffy on the inside, although the exterior lacked the typical crunch of a French fry. A little bit of spiciness from (what I’m guessing was) cayenne pepper balances out the “gelat-ness” of the truffle mayo and cheese sauce.

The real star here was the duck meat. Deliciously tender, shredded duck meat, interspersed with crispy bits from the skin made this dish a winner in my books.