Even though the mackerel was perfectly fine, the duck leg confit would be what I'd recommend as the main course in the set lunch. I just felt it outshone the fish as this classic French dish is done really well here.
It's possibly the least salty of duck confits I've ever had, so I could actually relish the meat properly. It was not tough or stringy, which has been the case elsewhere in lesser hands.
Served with it - a brussel sprout salad and roasted red cabbage that were so tasty, they threatened to upstage the duck itself.
And do check with the staff if they happen to serve polenta that day because Chef @jeremygillon does a most fabulous one with loads of butter!