Our love affair with duck never ceases but, like all affairs of the heart, it burns hotter at some times than at others - and this week, we must say that were smitten. Were featuring a duck egg salad, a gruyere gougere that were stuffing with duck confit as a mid-course as well as an entree consisting of a thinly sliced breast paired up with a sweet potato gratin and a tawny port pan sauce. You should come try them, cause theyre delicious.
Posted on: Tue, 22 Apr 2014 16:38:04 +0000
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