Confit Duck Leg
Slow cooked purple cabbage | Green Apple purée | Gravy sauce
Confit of duck leg cooked at low temperature with fresh herbs and garlic for more than 12 hours for a super tender meat.
The red cabbage is equally cooked at low temperature together with anis, cloves, and other spices.
We are plating this dish together with green apple purée and our famous gravy sauce.