Weight: 750
Fatty, crisp and shreddy. The skin turns to glass under heat. Rosy meat pulls apart in silky strands. Juniper and thyme perfume the flesh. No dryness — just deep, salty richness.
Raised in Southwest France, then slowly confited in their own rendered fat. Each duck sleeve is vacuum-sealed raw and cooked sous-vide to preserve texture. A small farm using ancient Gascon methods.
Pan-sear skin-side down until crackling. Shred over frisée with lardons and a soft egg. Tuck into a crepe with apple chutney. Pair with Côtes du Rhône or a crisp cider. Eat with your hands over the sink — napkins mandatory.
How to eat?
SGD44.9/750g
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