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Duck herder’s pie
Robin Hood Hotel
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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Duck confit Salad
Robin Hood Hotel
Duck confit with snow pea tendrels, shaved fennel & radish, marinated Persian fetta and duck skin cracklings. French style vinaigrette w/ Xeres vinegar
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.
Buy Wine
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
Buy Wine
Robin Hood Hotel
Venue Info
203 BRONTE RD, WAVERLEY 2024LUNCH (WED-SUN) 12-3PM
DINNER 7 DAYS 5-10PM
9389 3477
robinhoodhotel.com.au