An Early Birthday Lunch for 3

[OzPiper]

A good friend and retired 3-hat chef ("Best Sydney Restaurant", "Best French Chef") very kindly spent 2-3 days prepping and cooking up this feast for 3 yesterday.
I feel very privileged to have friends like these.

First up some Gildas with fabulous anchovies with a Palo Cortado

 

[OzPiper]

Next up smoked duck breasts with marinated prunes and strawberries, duck neck sausage and marinated baby beetroot
The pairing with a 1998 Recioto was sublime

 

[shanez]

Indeed!

 

[shanez]

What kind of sausage?

 

[OzPiper]

Next smoked sausage of whiting and surf clams
With a Meursault

 

[Ahi Ka]

What kind of sausage?

Dick neck. It’s an Aussie specialty

 

[Ahi Ka]

Happy birthday bro!

 

[OzPiper]

Australian-raised roast Bresse chicken
Raveneau Chablis and La Mouline Cote Rotie

 

[OzPiper]

Finally a Portugese fruit tart with Belem pastry, vanilla ice cream and maple syrup

 

[OzPiper]

Dick neck. It’s an Aussie specialty

You were too quick off the mark

Happy birthday bro!

Thanks for the B'day wishes.
I figure if something is unavoidable, then make it as memorable as all hell

 

[shanez]

Happy birthday!

I googled the sausage but keep getting "duck" neck....

 

[LotusEater]

HBD @OzPiper!!!
You’re living well - many happy returns.

 

[OzPiper]

Happy birthday!

I googled the sausage but keep getting "duck" neck....

Thanks, Shane.
I've corrected the post.
But not before Dave spotted the typo - I did have "dick" sausage.
A tautology if there was one

 

[OzPiper]

HBD @OzPiper!!!
You’re living well - many happy returns.

@LotusEater
Many thanks for the B'day wishes.

Gearing up for a big week and more festivities next week

 

[shanez]

Dick neck. It’s an Aussie specialty

I thought cracklin was the Aussie specialty. At least it's the one I want to try.

 

[OzPiper]

I thought cracklin was the Aussie specialty. At least it's the one I want to try.

Tim made a butter with duck scratchings for the bread to go with the roast chook (Aussie for chicken).
The jus with the roast was a reduction from the duck bones.

He also served up an amuse bouche of broth of whiting bones and clam shells !
Waste not ...............

 

[shanez]

Tim made a butter with duck scratchings for the bread to go with the roast chook (Aussie for chicken).
The jus with the roast was a reduction from the duck bones.

He also served up an amuse bouche of broth of whiting bones and clam shells !
Waste not ...............

In my opinion, duck is the tastiest creature on the planet. The smoked duck you had looks divine. Duck butter you say? You're killing me here.

 

[Papamique]

Wow! What a birthday gift. That is something special and classy indeed. Happy birthday

 

[Servant King]

Yes, but what did you smoke afterwards?



Happy b-day!!

 

[VDL_Piper]

Ah mate what a feast and 50 years too, just a pup. Early congratulations cobber, many more pipes, years and good health ahead

An rud is annamh is iontach​