French

4.5 munchies: Marinated overnight with sea salt, cracked pepper, and a mix of aromatic spices including rosemary, thyme, and tarragon, the lean duck is then rinsed with running water and pat-dried the next day before cooking in its own fat in the oven. Upon a customer's order, the bird is put in a hot pan until its skin is golden brown and crisp; warmed up in the oven to retain its juices before serving.

The Salardaise potatoes served at the side were absolutely smashing. After triple frying in duck fat to enhance the earthy flavour of the potatoes and give them those golden-crisp edges, they are showered with garlic and parsley for extra flavour! #Burpproved

Many thanks to Merissa and Phillipe (Bistro du Vin) for hosting us and the amazing hospitality! Courtesy of Burpple.