Merry Christmas Eve from Paris...

We're cooking up a storm here in Paris this lovely Christmas Eve... We have an ambitious menu planned (which I'll post recipes for tomorrow) but for now, I've got to get cracking on the Red Onion Confit or we won't have garnish for the fresh slices of foie-gras de canard that are meant to kick-off this gratuitous festive feast!

Entrée

Fresh Seared Foie Gras De Canard 

served with homemade red onion confit... 

Plats

Whole Duck Cassoulet 

with seared lamb shoulder and garlic sausage

Dessert

Maple Hazelnut Pie

Have a terrific Christmas Eve everyone, and we'll rendezvous tomorrow to discuss what we've been eating, doing, building, and dreaming about since I blogged last...