A goose fat themed birthday.

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31, that’s the year of the goose right?

 

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It took 2 days to prepare everything from scratch but damn it was worth it.

 

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Goose stock.

 

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Bacon, onion, cream and mushroom stuffing for the creamy stuffed mushrooms.

 

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Lots of gruyere.

 

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Fried goose necks with paprika, thyme, salt and sugar dip.

 

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Chicken liver terrine with port jelly.

 

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Pesto escargots.

 

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These were store bought.

 

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Pear, figs, grapes, white asparagus, toast, blue cheese and foie gras puff pate.

 

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Smoked tuna parcels stuffed with green onions and goat cheese, topped with caviar.

 

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Creamy bacon and cheese stuffed mushrooms. Cabbage stuffed with gruyere and prosciutto in a white sauce.

 

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Onion and liver meatballs with green figs in syrup.

 

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Cooking goose breasts that were marinated in pomegranate concentrate over night.

 

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Goose breasts with cepe mushroom gravy.

 

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Garlic prawns with bacon and champagne beurre blanc. (Green onions and curly phyllo garnish)

 

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The star of the show, foie gras!

 

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Seared foie gras on toast with a caramelized onion and green fig marmalade.

 

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What an excellent birthday!