Served at
Herves BrisbaneA French-inspired restaurant in Albion, Brisbane, known for its refined dining, private event spaces, and focus on confident, balanced cuisine.
Perfectly cooked duck breast and confit leg from pasture-fed Northern Rivers duck, served with poached apricot and roast celeriac, tied together with duck jus.
Duck confit is a French dish prepared using whole duck. In the Gascony region, it is traditional to utilize all parts of the duck. This dish is also a common component in various cassoulet recipes.
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A French-inspired restaurant in Albion, Brisbane, known for its refined dining, private event spaces, and focus on confident, balanced cuisine.
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