Our Duck Confit.
Last night we cooked a beautiful puy lentil ragout (*recipe from Recipe Tin Eats) and steamed some fresh asparagus to add to our own Duck Confit. We cracked open a chilled bottle of Chenin Blanc and dreamed of being in Paris.
Offering high quality prepared meals so you can take it easy at the end of your day. (You can even have special orders delivered.) All you have to do is heat. And eat.