This duck confit was from lunch at Leeuwin Estate, Margaret River in Western Australia when I went for lunch on Christmas Eve.
The duck was fabulous! In a rare moment, it was prepared without citrus (usually orange and duck go together like socks and feet) and to substitute, there was artichoke. The sharpness of the artichoke's vinegared preservative was used to give the duck a savoury taste, and oh, I think it also softened the meat up even more. The overall effect was the confit felt like it was stewed for ages and melted in the mouth.
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