Quote:
Originally Posted by frozenchief
Roast duck breast with slices of seared foie gras with a port wine/duck demi glace reduction
Spinach salad with goat cheese and spiced/candied pecans served with a vinagrette - either balsamic vinegar or bacon (which is fantastic)
Pearl couscous with broiled cherry tomatoes and mint
I'd serve it with a good pinot noir. Domain Drouhin or Argyle from Oregon are really good. Good producer of Clos St Jaques from Burgundy would likewise be good. Champagne/sparkling are always acceptable, too.
If you go with a white, I'd get something with a decent amount of acid to stand up to the richness/fattiness of the duck and foie gras. Probably a German Auslese or a French Alsatian.
However delicious that sounds, and I'm making myself hungry, I admit its not the best football menu. So maybe prime ribeye cooked on a grill and drizzled with butter. Serve with bearnaise and a big cab. That is admittedly a better football menu.
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Now I'm hungry...10am on a Thursday and I want a fancy meal