this Duck Leg Confit with Ratte Potato, Arugula, Burnt Orange and drizzled with Soy Caramel and Beurre Noisette is really so.damn.good.
there is a layer of fats right below the succulent skin. pair that with what I will describe as a "duck pull-apart" that is so tender and juicy, and you're basically in culinary heaven
@igsg #igsg #singapore #foodpornasia #burpple #setheats #eatoutsg #sgfood #foodsg #sgfoodie #singaporeeats @singaporeeats #finedining #cornerhouse #cornerhousesg @cornerhousesg
Looks and tastes like an elevated hawker roast duck noodle. QQ(springy) strands of pasta imbued with the essence of roast duck, with tender shredded duck liberally mixed in, topped with crunchy mushroom and rocket for freshness.
