This is a much anticipated day for yours truly as Bob took leave this year specially to celebrate my birthday. My cravings for a good Duck Confit brought me to the facebook page of The Citrus House where I made a reservation for table for 2 with glee.
Gone are the posters depicting the various Signatures at The Citrus House, in its place are multi color silhouette art pieces of classic icons amongst whom are : The Statue of Liberty, Audrey Hepburn, Campbell Soup, Archie's.
Right next to the Barista Counter is another section of dining area with square white table top paired with two seater metallic chairs for couples who needed a little privacy.
**The best part is that The Citrus House does not charge GST nor Service Charge. **
- Salad of the Day + Egg & Beef Burger with Cheese Fries + Dessert of the Day at only S$18.80
- French Toast with Mango Ice Cream + Black Currant at only S$12.80
- Tiramisu with Green Tea Ice Cream at only S$6.80
- All Day Breakfast
- Salad Soup
- Asian Delights
- Weekends Breakfast Menu
- Kid's Menu
Norwegian Smoked Salmon with Caviar on Bruschetta,
Crab meat with Tobiko on toast
But the Duck Confit at The Citrus House really bowled me over with its crispy fragrant skin and its tender juicy meat that tears off the bone easily. Chef Tom Oh served this dish with baked baby Russet potatoes, sous vide vegetables, and a generous dose of the special sauce - the taste comes out strongly as mustard with a tinge of sweetness. The sauce paired extremely well with the Duck Confit. We both enjoyed savouring it.
Just to let you folks in on the special sauce: Chef Tom Oh makes the winning special sauce using L & P Worchester sauce, with added butter, full cream, black pepper crush, that lends a sprite of spiciness sourly sweetness with a tinge of wasabish mustard flavor. He prepares the special sauce ready for use in this dish daily. Note that the vegetables are done sous vide style in the circulator for 20 minutes at 50 degrees Celsius. The baby potatoes are baked at 160 degrees Celsius for 10 minutes that gives a crispy skin. Overall this dish is a must have comfort food for one who desires a crispy skin and tender meat in a Duck Confit.