Tapas Time. Arroz de pato ‘jean-louis palladin’ rice with duck confit, duck breast, and foie gras cream.

This dish was so good. The slices of duck just melt in your mouth with a contrast of salty sweet. I didn’t care for the foie gras cream by itself. But in combination with the rice and duck, it paired well with the rest of the dish.

Jaleo. Washington, D.C.

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