Main courses with duck

Duck confit parmentier, caramelized onions and rosemary sweet potatoes puree, Porto reduction sauce, green salad |

Duck magret and foie gras Mason jar, sauté of mushrooms, roasted garlic mashed potatoes

Mushrooms and duck confit risotto, parmesan shavings and truffle oil |

Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes |

Spiced honey glazed duck magret, fingerling potatoes à la Sarladaise, green asparagus |

Roasted duck red curry with lychee

Pan seared duck magret, apple cider reduction, wilted spinach and celery root puree |

Four spice honey glazed duck magret and roasted garlic mashed potatoes, mixed green salad with French shallot

Chicken burger and duck confit, creamy dijon mustard, Gruyere cheese and baby spinach salad |

Duck tartare with roasted hazelnuts, Maille grain mustard, black olives and pickled onions |

Duck breast with a 4 spice honey glaze, Root vegetables roasted with honey |

Roasted duck breast, green pepper sauce and brown rice

Roasted duck breast, pan seared foie gras, celery root and caramelized onions mousseline, port reduction

Confit duck leggs and foie gras parmentier, Peking duck breast with honey and rare peppers, balsamic and red wine sauce

Duck breast baguette sandwich with arugula, confit tomatoes and parmigiano, Maille Dijon mustard and Maille balsamic vinegar mayonnaise.

Duck breast lacquered with honey and soy sauce, polenta with mushrooms |

Preserved lemon karé, curry and vegetable, duck breast glazed with honey |

Duck skewer with parsley, linguini, veal demi glace sauce

Honey glazed duck breast with lemon grass with asian slaw

Crispy duck leg confit, grilled mushrooms and a sweet potato purée