This duck confit by @madaboutsucre came with a delightful story from the server. What we are seeing on the plate came from an old duck hailing from France. An old duck was chosen because the star of the show, the confit of duck leg had to withstand long hours of cooking yet retain a meat texture that is fork tender but not mushy. And behold, the story is over as yet. Remember the rest of the duck? They were cooked until all were dissolved then infused with orange and red wine to become the sweet and savory sauce for the duck leg. Finally a piece of potato gratin and some vegetables were added to finally become the @madaboutsucre confit of duck. Could you sense their passion for food yet? And my review? First Impression - the duck leg is a little on the small side. Taste - the meat was flavorful and indeed fork tender but not mushy. Skin - the duck skin was not crispy but surprisingly good. It's kind of similar to a braised fried duck feet. Sides - the potato gratin was absolutely delicious. As for the sauce, I found it interesting and one of a kind though not the most ideal for duck confit. I prefer my duck confit sauce to be less complex in taste. Overall, an enjoyable duck confit but a little expensive.