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2012-06-28
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Duck confit is perhaps one of the most widely replicated French dish across modern European cafes and restaurants all over the Klang Valley; and I find that this is a huge injustice to duck confit done right. What I mean to say is, most restaurants make it try and tough, and ruin its reputation.Judging from the simplistic menu, I reckon that Topshelf aims to deliver just the classic French favourites, but with perfection. If that assessment is accurate, then their duck confit is a testament to t
Duck confit is perhaps one of the most widely replicated French dish across modern European cafes and restaurants all over the Klang Valley; and I find that this is a huge injustice to duck confit done right. What I mean to say is, most restaurants make it try and tough, and ruin its reputation.Judging from the simplistic menu, I reckon that Topshelf aims to deliver just the classic French favourites, but with perfection. If that assessment is accurate, then their duck confit is a testament to the fact.
Crispy skin and juicy, flaky duck meat, unlike any duck confit other restaurants I've been to have attempted; ample berry (of unknown type) sauce; soft, fluffy potatoes; and a bed of buttered french beans.
I would say the French beans do little besides making the dish more French (haha!) and fulfilling a green quota. The crispy, tender, and flaky textures of the duck meat balance perfectly with the fluffy potatoes, and the sweetness of the berry sauce creates a contrasting dimension to an otherwise unexciting dish.
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