Cooked twice for 36 hours, there is no denying in how tender the meat of the Duck Confit was when it came off the bone so neatly, and the flavours so savoury yet without hitting anywhere near the salty scale with a skin so crisp. Coming in a bed of potato purée, the sauce seems very similar to the Mushroom Ragout appetiser which is no doubt delicious, but could have been more gastronomic if it contained a different element that we have yet to taste in the menu.