according to chef shaun, this is his signature dish and it definitely did not disappoint me at the #burpple eatup. priced at $20, it is more expensive than saveur but the duck confit here is on a different level. chef shaun specially imports the duck from france. crispy golden brown skin, juicy fat, moist succulent flesh that falls off the bone easily. i'm not sure if any other places in singapore serve it with a berry compote but i have yet to come across any. further accompanied by a mushroom fricasse prepared in-house, roasted potatoes and fresh baby spinach, i think that chef shaun has found a winning combination. probably the most value-for-money duck confit in singapore and my gut feeling tells me that @thebetterfield might become the new go-to place for a consistently comforting plate of duck confit.

p.s. smu kids, we might be getting a discount here soon!