Head Chef

Antoine Bessis / Leonard O’Mally

Dish Inspiration

Antoine is or French Origin and he sourced the best French Duck confit for these recipes. The ducks used here are Mulards, a cross breed between Pekin and Muscovvy that sees them almost grow to the size of a goose. They are massive ducks that produce massive duck legs which is what we are after…Duck Double, Duck Dinasty, Double Ds. They’ve both become signature dishes of the Hood’s Kitchen at the Robin Hood Hotel.

Matched

Shiraz 2012 with Shredded Duck confit tender and moist meat in a secret jus reduction topped with creamy French mash, panko breadcrumbs and lightly gratiné, finished with a drizzle of Truffle oil. Duck, potatoes & Truffles combo.

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Pinot Gris 2014 with Duck confit with snow pea tendrels, shaved fennel & radish, marinated Persian fetta and duck skin cracklings. French style vinaigrette w/ Xeres vinegar

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