NJ SPICE

I had my heart set on a slow-roasted duck for Thanksgiving, and found a nice recipe from the New York Times.

For once, I decided to follow a recipe pretty closely, and found everything I needed at McCaffrey’s, including the fresh duck, a Mallard. It was expensive, around $35.

But look how beautifully this turned out!

The duck is burnished a rich brown, and nearly all the fat melted off.  The vegetables were removed about an hour before the duck was done.

While the duck finished, I cooked wild rice with the giblets, a sudden inspiration!

This was truly a feast to be thankful for!