Best Thing We Ate
Best Thing We Ate: Duck Confit at the Carillon
Starting April 1, the Carillon will be revamping its menu, with shareable plates as well as a new bar menu. We previewed a few of their new items earlier this week, and we can’t stop thinking about one in particular: the duck confit.
It’s hard to beat duck leg cooked in its own fat, which makes the meat fall-apart tender and sweet. But when chef Josh Watkins adds a blackberry-bourbon compote on top, the dish transforms into something as naughty as dessert for dinner. Simple, delicious and classic with a twist, just like the Carillon itself.