Monday, August 15, 2011

Birthday Chef

After the night out with wife at Nicolas Le Restaurant, I decided to cook for the family on my actual birthday the next evening. Bought 2 slices of Wagyu Ribeye from Meat the Butcher and a tin of Pre-cooked Duck Confit from the Wine Connection next door.

This was my first time trying out canned duck confit and I must say it was pretty convenient and easy to cook - just drained the fats and grilled in oven for 15-20 minutes or when the skin started to brown.

It was an easy but sumptuous birthday dinner at home with the family.

Five Duck Confits in the can 

The duck legs are literally soaked in the duck fats

The 2 pieces of Wagyu Ribeye cost me $106!!

The Birthday Chef

Ciabatta with Dukkah and olive oil from Oliver's Taranga Vineyard

Duck Confit with mashed sweet potato and fresh salad

Yummy Wagyu!

Robert Mondavi Cabernet Sauvignon 2006
Napa Valley, California

1 comment:

  1. Well done Bro.....Looks like in future gathering you can cook for us.... Haa Haa Haa....


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