Modern Interpretation of Duck Confit at Artisan
Chef Manav Koul shares a glimpse into Wild Duck, his creative rendition of a French classic. Chef Manav Koul’s signature creation, which he has given the deceptively simple name of Wild Duck, is a modern take on the classic French duck confit. A roulade is created with the slow-cooked duck meat, and a duck skin wafer adds a textural contrast. Wild mushrooms, confit potatoes and raspberry granita further add unexpected flavours to the dish.
