First, if you don't know what a Gröstl is - it's an Austrian one pan dish with potatoes, onions, butter schmalz and any leftover meat you want to clean out of the fridge. However the specimen you are looking at here is the super star of the Gröstl world, with it's succulent hunks of fresh roasted duck and the whole kit and caboodle fried lovingly in duck fat... hmmm hmmm hmmm.

Sorry for the delay... but let's finish up this amazing menu! This course features duck. Beautiful tender duck breast. So soft, so delicate, so little fat. With beets and caramelized onions to compliment. Hard to describe the mouthfeel of the most perfectly cooked duck we have ever had.

A piece of thigh and breast - both succulent and moist with not a bit of dryness... just a tasty crispy skin. On the side was handmade potato dumplings. This is a classic Kirta dish - which is a classic dish for this day of the year.

so the dish that Oma Carastian ordered didn't show - and she switched to half a roasted duck. which showed very fast (We were worried it might be dry due to pre cooking) and just in time for the rest to dig into a nice little second meat course after our first one was gone. not dry but juicy and with a crispy brown skin layer. The dated orange sauce was a nice nostalgic twist.