Skip to main content

L'entrecote's Famous Duck Confit is Back!

L'entrecote's famous classic French dish, Duck Confit is back due to popular demand. The Crispy French Duch Leg Confit on Roasted Boulangere Potatoes with Orange Chutney is 300 grams of imported French Duck Leg salt-cured and cooked in its own fat.

The process of cooking the duck results in a melt-in-your mouth, fall-off-the-bone tender, and moist meat that is mouthwateringly delish! 

It comes with a dash of Espelette and is served on roasted potatoes with caramelized onions and complimented with orange chutney. The dish is priced at P940.

You may also try other choices from l’entrecote’s menu like the Original Swiss Cheese Fondue, Adlez Nicoise Salad with either grilled salmon or chicken breast, St. Tropez Pasta with seafood tossed in olive oil or Ticini Risotto with mushrooms, cheese and truffle oil.  Savor everything with a glass of Chateau Cap de Fer 2012, a beautiful Superior Bordeaux Wine from France. Before you call it a night, share an Eiffel Tower, a tall serving of meringue and ice cream layers sprinkled with almond flakes and drizzled with a rich chocolate sauce.

For reservations, call l’entrecĂ´te at telephone numbers 856-4858 & 836-2764. You can also visit www.lentrecotemanila.com for more information.

the kitchen goddess

Comments

Popular posts from this blog

Boracay's Hidden Gem: Mama's Fish House

I've always wanted to dine at Mama's Fish House in Boracay but wasn't able to for some forgotten reasons already. Then the pandemic happened and we're in lockdown or limited travel movement for almost two years. And guess what? One of the nicest thing to happen on our recent trip to Boracay was to discover that Mama's Fish House was located just outside the beach front of our hotel- Microtel by Wyndham Boracay . Talk about serendipity! 

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

Chowking is Now Offering Milksha, Taiwan's Best Milk Tea

Taiwan's best milk tea is now available at select Chowking branches in Metro Manila. Milksha was voted as the No. 1 Milk Tea brand by university students in Taiwan and recognized as "The Best Reviewed" milk tea brand by Daily View, a known online media platform in Taiwan.