In.gredientsDuck Confit SaladDuck leg, frisée, endive, spinach, eggSlow-cooked duck confit paired with bitter greens and a soft-boiled fried egg for a rich, textural contrast.What people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
