Duck rillettes, cornichons, crostini


A house recipe for rich, luxurious chicken liver parfait. Served with brioche crostini, onion jam and chicken skin crumb.

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Confit duck, seasoned and shredded into a course, country-style paté. Served with tangy cornichons and twice-baked crostini.


Alergens: gluten, dairy, eggs, sulphites