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We’ve heard that the Creamed Spinach (found in the legendary Duck Confit dish), can be a little watery at times, when not defrosted fully prior to heating.
The preparation process has been adjusted to steaming, instead of blanching the spinach. The creamed sauce has also been refreshed with more garlic and subjected to a longer cooling time for better thickening. The ideal experience is nice long spinach greens, wilted yet crunchy, garlick-y yet savoury. Let us know what you think!
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