Slow-cooked until the meat is irresistibly tender and juicy, duck leg confit is served with a mix of legumes and a creamy parsnip truffle sauce.

This dish is a gastronomic classic, where slow braising works its magic. The duck is given its time to reach perfect tenderness, with a crispy golden skin that adds texture and flavor. The legumes provide earthy balance, while the truffle-infused parsnip cream lends silky depth to tie everything together. It's a dish made for those who savor the finer details in taste and texture.