Had the privilege of trying the new dinner menu at Skyve, and practically every dish I had impressed me so much. But one stood out by an inch and that's the duck confit.

A humongous salt-cured duck leg is sous vide for at least 6.5 hours before being finished in a pan, skin-side down to get it all crispy without drying the meat out. I love how the sous vide process helps render the flab down so all that's left is just the perfect amount of meltingly soft fat. And gawd, the way the meat just fell off the bone – or should I say the bone fell out of the meat – unbelievable.

To distinguish their duck confit from the typical French variety, Skyve serves theirs with a tremendous sweet potato mash that's so, so creamy, candied brussel sprouts, and a tamarind jus that reminds me of Chinese-style plum sauce.

This is absolutely right on the money on all fronts. 👍🏻👍🏻 .