For the Duck Confit, we cook the duck leg so that the skin is crispy while the meat is still succulent and tender. It's served with potato Lyonnaise, watercress and... | SnapWidget

For the Duck Confit, we cook the duck leg so that the skin is crispy while the meat is still succulent and tender. It's served with potato Lyonnaise, watercress and cranberry.

by roastbkk 5 years ago | via Instagram

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