Cru Cellars: Roasted duck confit

Forbes highlighted Tampa as a foodie destination, and made some notable mentions which are featured during "Restaurant Week" on Good Day. Cru Cellars' Chef Sloane Wilkins shared her Roasted Duck Confit on Sweet Potato Puree with Crispy Kale Maple Jus & Orange Fennel Mustards. This is a signature dish on her new menu at Cru Palma Ceia, which debuts this month.