Head Chef Jeremy Pace & the team have wheeled out a Frenchies classic this week. It is perfect weather at night so match with our wine pack while you wait for the Confit Duck to finish.
NOTE: These items have already been cooked, however they need to be heated at home (instructions included, it’s easy!)
- Entree: Octopus taboulé
- Main: Duck leg confit, mash potato and jus
- Dessert: Lemon tart
Note: Images are for how best to serve the dish.