Yes! I had it on Sunday night, YUL-BRU. Picture below. I’m generally fond of duck, particularly confit, and I liked this well enough. The thin layer of fat added to the flavour. It probably could have been warmed a little more but that’ll surely vary. The noodles and veggies weren’t terribly inspired, but I didn’t really care as long as the duck was nice. Would have again.


Braised duck leg, AC832, Jun 1.