The duck confit is perfect. The meat is succulent, sliding right off the bone, and the skin is cooked to a light crisp. Given my dietary habits, it’s no wonder that I love duck confit — anything cooked in its own fat sealing it in to give the meat a juicy, tender richness is right up my alley. The duck confit is accompanied by pommes lyonnaises and a tiny frisée salad with balsamic vinegar. The potatoes are deep-fried and cut into quarter-inch pieces that were a little bland for my taste. I was hoping that the potatoes would be as tasty as the duck, but they were more of an unobtrusive side.
Editor’s PickCelia Sin-Tien Cheng | May 10, 2006
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