It is Easter Sunday and we got the duck and goose covered. First course served is the controversial foie gras! Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened…….Sort
of like me, force fed by a husband that cooks every night and fattened right up!
The flans were an experiment gone right so we tend to whip these up to impress our guest even though they are dead easy to make.
The ducks came from the Captains Table Commissary and were an amazing find. Already packaged
and precooked these little birds just bung in the oven for 20 minutes and voila! Perfect roast duck.