4-Star Leftovers: It’s What Was for Dinner!

As I mentioned in my write-up of our anniversary dinner, Chef Humm generously expanded what we had planned to be a 3-course dinner into eight.

The main course duck for two is not exactly cuisine minceur, what with a substantial breast apiece, the sides, and the very rich confit in foie gras cream sauce

Grimaud Farms Muscovy Duck

Wanting to leave room for the top-notch cheese course and dessert, we decided to eat all the veggies but only half the breast slices. I consumed just about all of my confit (anything with foie gras has my name written all over it!), but M only took a taste of his.

With the Duck

As these leftovers were being taken back to the kitchen to be boxed, I asked if I could have a little extra sauce. Returning to our apartment, I discovered that in the box holding the little container of sauce, the very thoughtful folks in the kitchen had also included nice-sized portions of asparagus and strawberries.

4-star Leftovers

I took our delicious booty back to NJ, and a few nights ago, we feasted again on Chef Humm’s 4-star cuisine. (Puréed potatoes added.)

4-Star Leftovers


2 Responses to “4-Star Leftovers: It’s What Was for Dinner!”

  1. Louis Says:

    This looks delicious!

  2. thewizardofroz Says:

    Hi Louis! Yes, indeed, it was! 🙂

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