Eastington@Paddington

Date visited; 9 April 2026

The duck’s head

Duck sausage

Tarragon and dijon mustards (The tarragon mustard overpowered the sausage, but you don’t need to add it)

The Duck Press

The sauce being made with the juice of the duck bones. (Madeira rather than Cognac). The Maderia (IMHO was too sweet)

The Duck breast with the sauce

Deep fried duck legs (not my favourite treatment for duck legs which is confit)

Frites

Whilst the presentation was very good, the duck was mediocre (tough and lacking in flavour). The best bit was the sausage. Also my female companions hated the staff’s music choice (techno mostly) and the volume.