The most memorable surprise at @picolino.sg was just how divine all their duck dishes were. Their Duck Leg Risoni ($30++) features a whole confit duck leg perched on a mound of red wine risoni pasta. It’s a truly unique offering, and despite its shortcomings, it’s still worth at least a try.⠀
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As mentioned before, the dick confit was divine, the meat was tremendously tender and the duck retained all of its juices, making every moist morsel incredibly enjoyable. The fowl was sufficiently salty, and the skin sported a dark sear on it, adding a nice charred aroma to the duck. Perhaps most impressive of all was how well Picolino managed to render out a large quantity of the duck fat from under the skin while still maintaining meat moisture.⠀
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The red wine risoni on the other hand, was promising but didn’t quite live up to expectations. The flavour of the red wine sauce suggested that the red wine hadn’t been properly cooked off, as the boozy bitterness permeated the whole pasta dish instead of the fruity sweetness expected from a properly cooked red wine reduction. The risoni itself was decent, cooked slightly past al dente for a softer chew and drizzled with balsamic vinegar for a little acidity to the dish.⠀
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If you find yourself at Picolino, don’t duck, embrace the fowl and enjoy its meaty marvels. Sweeten your meal even more by getting this two of this delish duck dish for the price of one, thanks to #burpplebeyond! Thank you for hosting us @picolino.sg, and thanks for the invite @burpple!