Susan cooked a whole duck for dinner this evening. I do duck legs and duck breasts in wine sauce, but when it comes to roasting the whole bird, that’s Susan’s dish – duck stuffed with orange wedges and rosemary sprigs roasted in the oven to render the fat and crisp the skin. Yum.
The sides were steamed asparagus spears topped with sliced Shiitake mushrooms sauteed in EVOO and butter. The salad was pickled vegetables with a mini-Caprese salad.
The table looked like this – most of the stuff on the table is just the baseline mess.
I like the nasty bits like neck, heart, and so on. My serving looked like this:
