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Duck leg confit with mashed potatoes and sauce Noilly Prat

11:00 - 21:30

Keller Holz Gastropub

Kitchen:

European

pulpa_de_rata_confi_cu_piureu_de_cartofi_sos_noilly_prat.jpg

Duck leg confit with mashed potatoes and sauce Noilly Prat

( 180/160 g )

Very tender duck leg confit (confit - cooking method: slow simmering of the product, completely immersed in fat or oil at low temperature). Served on an airy bed of mashed potatoes, with Noilly Prat sauce and a sprig of thyme. Noilly Prat sauce is made with white vermouth, cane sugar and spices.

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Duck leg confit with mashed potatoes and sauce Noilly Prat