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Two fresh lobes of Foie gras |
The lobes are then cut into small pieces. Kiwis are peeled and cut into eights. |
1st dinner in 2009 Chez Hanh and Tuan -01/3/09
Behind the scene...
Here is a look of the preparation work behind the scene.
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Two fresh lobes of Foie gras |
The lobes are then cut into small pieces. Kiwis are peeled and cut into eights. |
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Adding salt and pepper to the Foie Gras. |
The duck breasts are already been pan seared and are kept warm on a rack. |
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On the side Tuan had fried crunchy duck fat, beets, beets green, and squash puree. All these ingredients will be served with the duck breasts. |
Tomatoes meat sauce that Hanh made that will be served with Spaghetti for the kids. |
Plating
Plating the 1st course: Foie gras
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Tuan is now starting to pan seared the Foie Gras |
Close look at how the Foie Gras are seared on a hot pan. |
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In the mean time while Tuan is cooking Hanh is plating the 1st layer of the dish with a caramelized shallots. |
Next, the potato cake is added. |
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Kiwi are added, then Tuan is now adding the seared Foie Gras and the sauce on each plate. |
This is the end result: Pan seared Foie Gras with figs, port, coffee, and bittersweet chocolate reduction sauce.
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Plating the 3rd course- Pan seared Duck breast
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Starting with a doll up of roasted squash puree |
The prepared duck Breast are reheated in the oven and then sliced. Next Tuan is adding the remaining side dish. |
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Adding the pinot noir, pomegranate and duck stock sauce. |
End result: a yummy and beautiful dish. |
Plating my Vacherins with tres leches cream and macerated fruits.
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Here I am scooping the tres leches cream into my Vacherins |
I am now adding the macerates strawberries and raspberries. |
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Close up.. |
I actually really like this dessert. It is light, crunchy, the tres leches cream is so tasty and I also love the macerated fruits. |
Now that we started the New Year with Big Bang, this is going to be very difficult to top this dinner!
That's it until the next dinner party!
