Yesterday morning was filled with disagreeable tasks including tax documentation preparation, accounting entries, checkbook balancing and other tedious chores. I headed home for lunch late, hungry and crabby to find nothing to eat. In the freezer sat a frozen duck that had been waiting for a dashing chef for nearly a year, then without a thought I pulled the rock-hard foul from the self and searched for a pot.
On the bottom shelf peaking from behind the Tupperware sat a crock pot and I said, “sure I’ll let you cook the duck”. So into the covered crock pot, set on high, went the frozen boulder with a half quart of water.
Five and one-half hours later, my long, painful day ended. I came home to the aroma of duck soup. The skin and fat layer easily slid off, leaving the most tender, delicious duck I have ever had. The flavor and moistness was so luxurious that I could not make soup of it. Instead, by layering the warm duck over fresh field greens, dried cranberries, pecans, and a bit of blue cheese, than drenched with a warm bacon vinaigrette, I had a duck salad fit for a king! The leftover duck fat and broth will contribute to some other wonderful dish tomorrow.
Funny how the simplest, easy path can turn out so remarkably some days. Today was a beautiful day after all. No beautiful photos unfortunately – we ate the duck too quickly.