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2012-07-23
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Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if
Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if I am not mistaken) balanced the dish with some of the subtle sweetness and slight sourish flavor which worked well with salty confit. The fondant potato was very soft and fluffy; the buttered french beans was mildly flavored to tease but not to steal the highlight from duck confit. I must say this was something really new, exciting and cool! I would love to have this again!
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