DUCK 🇫🇷 // Confit de Canard, Sauce à l’Orange: Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with creamy pomme purée, butter, sautéed veal and chicken boudin blanc and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce and lime sorbet (palate cleanser); part of our aud65pp (duck: ala carte aud39.50) three course dinner from Chez Pierre, Nedlands. Menu on @perthfoodmenu or click #PFR_ChezPierre to check the dishes I’ve had here over the years. This French establishment does a rotating regional menu every Tuesday-Friday at aud65 pp which is quite good value. They were also very accommodating in substituting the lambs mains to this duck mains. One of my favourites. Haven’t had a bad meal here over the years I’ve dined here. 😃 #chezpierre #nedlands #french #finedining #duck #confitduck #lime #sorbet #perthfrench #perthfoodreview #PFR_French (at Chez Pierre) https://www.instagram.com/p/CDyiJOAju9H/?igshid=fk3d54uguxir