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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Professional chef Miroslav trained for his Chef Diploma in the Czech Republic some 15 years ago, and has since cooked in an array of restaurants and hotels across the Czech Republic and UK. He is passionate about the flavours of the Mediterranean, and enjoys creating fresh, colourful dishes. (more)
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