Dinner w/ crisped duck confit--adding foie gras (pate? warm?) somewhere in menu too much?
My birthday? Check.
Moulard confit untouched in fat in fridge for three months? Check.
Bottle of expensive Hermitage bought? Check.
Desire for foie gras: high.
Willingness to spring for Monbazillac or Sauternes: check.
Willingness to screw up menu for gilding the lily (even for Wolfert?): None.
Any ideas?