Before my final post, a quick shout out to the folks from Burpple and Picolino for generously hosting us for the #eatup!

At $30, the duck leg risoni is the single most expensive item on Picolina's menu. It featured red wine risoni pasta in burnt butter topped with a duck leg confit, hazelnut, balsamic and grated pecorino cheese.

There is nothing much to fault about the duck leg confit. The skin was crisp and the meat tender and well marinated (albeit a little dry).

The risoni pasta though was a little disappointing. Risoni pasta is a rice grained shaped pasta. It may have gotten a little soggy whilst we were busy taking photos and tasted rather starchy. The red wine reduction was rather bitter probably due to a slightly tannic wine being used and its combination with burnt butter and balsamic just didn't work for me as the three strong and distinctive flavours just seem to counteract each other.