AQUITAINE CONFIT DE CANARD (Duck Confit)
~ 3 course meal ~
APPETISER
Cauliflower Couscous Salad
A refreshing salad filled with vibrant colours and flavours made of fresh cauliflower, pomegranate, diced papaya, spring onions, cucumber and French beans tossed in a tangy homemade citrus dressing.
MAIN
French Duck Confit
A luxurious French dish of tender duck leg seasoned with the Chef’s special mix slow-cooked for 18 hours and served with braised French green lentils and smoked duck. The meaty duck leg is cured and cooked in its own fat to perfection; this is the traditional French cooking method called ‘confit’.
DESSERT
Peanut Butter Brownie Stack
Decadent gluten-free dark chocolate brownie layered with creamy peanut butter filling.
RE-HEATING INSTRUCTIONS:
| French Duck Confit: STOVETOP & OVEN | Gently boil the lentils for 2 minutes in a saucepan for 2 minutes. Preheat oven at 180 degrees and place the duck leg on a tray in the middle rack of the oven, bake for 8 minutes or until crispy golden brown. |
