Duck Confit

Chicken Basquaise is a way of French Basque cooking where bell peppers and garlic are cooked till almost melted, and onions caramalised. Chicken thigh was roasted, and remains tender and juicy with its flavourful roasted skin. The sauce has absorbed the flavours of the ingredients well; tasted particularly strong of bell peppers yet warm and soothing. A simple yet classy dish that tells a lot of its execution, despite it being a dish that does not give that wow-factor in the gastronomical department.

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.

THE best duck confit in Singapore. Seriously, save x3 the money you'd spend at Saveur or Immanuel's Kitchen and splurge it on this. It's so huge it's got twice the amount the flesh on the skinny duck legs that said budget French eateries serve, a layer of fat rendered just right, and a thin, crispy skin that simply hits the spot. The juicy, tender meat also reeks of the fowl's distinctive taste, instead of mere saltiness that many dried out, overcooked confit de canard oversell as "flavour".