Emma-Louise Trotter

"If the traditional French black pudding style sausage is on offer then that is also a great option, as is the duck confit. Crispy on the outside and tender on the inside, served with potatoes cooked in duck fat (traditionally), with garlic and parsley. Yum."

Lara Cester

"Then there’s the duck confit. A leg of duck with wonderfully crisp skin and incredibly tender meat is served with delicious fried potato slices and a leafy side salad. Book a table. Now."

Stephanie Roze Arnold

"We found ourselves at Bistrot Victoires, a bustling brasserie with an amazing Duck Confit that was perfectly charred on the outside with a rich tender interior."

Yuri Koide

"The canard is tender and juicy. It is absolutely worth more than the price."

More Songs about Buildings and Food

"The Duck Confit at Bistrot Victoires was easily the best I’ve ever eaten. Unlike most of the duck dishes I’ve had in the past, which tend toward the meager side, this one was exceptionally meaty. It came with a small salad, and with crisp frites. I was happy."