Sitting Duck

Leslie was working late so I had dinner prepared for her when she came home. 

I served a smoked duck breast along with a duck confit that I prepared with garlic, lemon and orange slices. 

Coated the poultry with a liberal amount of duck fat of course. 

I made a balsamic, lemon, honey glaze and basted for the last twenty minutes. 

It gave the duck a beautiful color and crisp finish.

We both really love duck and the duck we prepare is far better than the duck I was served in the French Riviera, I can assure you. 

Was like eating a basketball.

Salt, pepper, thyme and rosemary, nothing to it.

I served it with truffle porcini ravioli topped with parmesan and parsley.

She drank the other night's chianti with the meal and loved the whole dinner.

Me too.