Gressingham Duck Confit, cooked overnight in duck and chicken fat for 18 hours at 70 degrees.
Celeriac purée.
Roscoff onion cooked like a fondant, in stock and butter.
Dressed chicory.
Roast chicken and Madeira sauce.
Roast Maris Pipers on the side.
Served with some Saumur Champigny.
I loved the dish, but I would have liked a bit more freshness somewhere.
by agmanning