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Home Cooking 23

Dinner w/ crisped duck confit--adding foie gras (pate? warm?) somewhere in menu too much?

rbraham | Jan 31, 201401:44 PM

My birthday? Check.

Moulard confit untouched in fat in fridge for three months? Check.

Bottle of expensive Hermitage bought? Check.

Desire for foie gras: high.

Willingness to spring for Monbazillac or Sauternes: check.

Willingness to screw up menu for gilding the lily (even for Wolfert?): None.

Any ideas?


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