Coq d’Argent (part two)

Confit unspoiled

 

My friend and I both chose the duck leg braised in duck stock and olives for our main. The taste was intense and delicious. Wonderfully sticky meat fell meltingly from the bone and the bed of cabbage was perfectly cooked. The fondant potato was scrummy, too. All in all it was a marvellous French classic executed with real attention to flavour.