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!
Advertisements
