You would expect to find a dish such as a duck confit in casual places, such as a French bistro or a brasserie.
At Novus, a contemporary European restaurant at the National Museum, chef Stephan Zoisl has taken this familiar favorite and reinterpreted it.
?There are so many flavors and aromas in this dish; you would be amazed,? says Best Eats judge Dominc Khoo on Zoisl's version of the French favorite.
Braised in a sous vide machine and then pan-seared, the duck leg confit is served with beetroot, turnip, potato puree with pommery mustard and thyme jus. It's a flavorful mouthful with plenty of texture. read more
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