Hanh's & Hoa's home coming celebration at the Ngo's -3/27/10
Foie gras, duck's breast, Kobe beef & desserts.
The 2nd course is Pan seared foie gras with pan seared duck's breast in a balsamic reduction with figs served with potato cakes.
Very decadent dish! The foie gras just melt in your mouth. Another great dish!
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What not to like! the dish was awesome! I think there isn't a morsel left on our plate!, we polished the sauce too!
Preparation work
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Raw foie gras cut up in pieces and sprinkle with salt and pepper |
Tuan used a cast iron pan to seared the Foie Gras. |
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Noticed the nice caramelized crust on the foie gras. Cast Iron pan are great to sear because the pan keep the heat nicely.
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Tuan in the kitchen finishing searing the foie gras. |
Next, the duck's breast is seared and then cut into pieces. On the left you can see the balsamic reduction with figs sauce.
Hanh plating the duck and potato cake.
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You can see here the progression of how the dish is plated.
Course 3: Grilled Kobe beef with mashed potatoes and sautéed green beans with almond
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Hanh is lining up the plates and spooning the mashed potatoes and sautéed green beans into the plates while Tuan is grilling the Kobe beef outdoor. |
Kobe beef. Too bad I don't have a picture of the tray of Kobe beef! |
By the time Tuan served this dish, we were all a bit tipsy and feeling so happy that Hoa and I could not think straight so we forgot to take pictures!
Desserts
For dessert I made a frozen mango cream cakes. Click on link to see preparation work)
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Maily make a sticky pudding cake! Again no pictures so I took it from one of my dessert page so you can have an idea. |
Hanh prepared a fruit platter... |
The food was fantastic and as usually we had a great evening! Kudos to the chef and the sous-chef!
