Tender duck leg confit in a honey & Maille wholegrain mustard crust, sherry vinegar & red wine sauce and roasted beetroot marmalade.
This dish may contain: Wheat, Eggs, Dairy
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With a prestigious cheffing qualification from Leiths Cookery School, Danielle has a lot of catering experience behind her. She's passionate about sourcing quality ingredients to create authentic, Eastern dishes. (more)
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