Bistro Duck Confit in Red Wine
Our Duck Confit leans on unsalted butter and patience: kissed with char and smoke, then finished in Red Wine.
Our Sole Meuniere leans on unsalted butter and patience: rich without ever feeling heavy, then finished and Dijon.
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Our Duck Confit leans on unsalted butter and patience: kissed with char and smoke, then finished in Red Wine.
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