About the dish
This is Côte’s take on a classic French dish. Our duck is slow- cooked until the meat effortlessly falls off the bone, then accompanied by braised red cabbage and tangy bitter orange segments. Adorned with a delicate micro salad and served alongside Gratin Dauphinoise, this dish embodies the essence of French culinary tradition.
MEP
Knife & Fork
Ingredients
1 each Confit duck DK
65g Braised Red Cabbage DK
60ml Orange jus DK
30ml Water
3 each Fresh orange segments H2
5g Micro salad
1ptn Gratin dauphinois - SR
Video
Recommendations
DRINKS
Les Mougeottes
The cherry notes in this wine work really well with the duck flavours, cherry and duck has always been a winning flavour combination. This wine match will really wow your guests.
Ginger Beer
Your guests will be amazed with the strong ginger flavour and fiery kick this drink gives, working brilliantly alongside the flavours of the duck and the orange.
SIDES
This dish will be great with some more greens, our french beans amandin and tenderstem broccoli are both great sides to recommend here.
Confit (pronounced kon-FEE) refers to the method of slow-cooking the duck in its fat, yielding gorgeously tender meat. Confit traditionally was done for preservation purposes, allowing the duck to be stored for long periods.
