Confit duck leg, panang pudding, baby tatsoi, coconut rock, choi sum, micro coriander, duck jus
Another marvellous dish from Chef Nick Honeyman. This dish starts off in France and ends up in South East Asia. Confit duck legs are about as French as it gets however from there a rich Panang curry is introduced, floral and flavoursome with lemongrass and kaffir lime. Coconut cream powder is compressed to form coconut rocks which break down into the Panang curry. Baby tatsoi and choi sum provide green vegetable freshness and the duck jus reminds us of how French the beginning of this dish is.