Our Thanksgiving morning looked like this:
and Max and I went walking in our snow gear,
and since we had no place to go, read the newspaper until it was time to move into the kitchen, to prepare our lovely little duckling.
1 whole duck, about 5 lbs (this one is a biggy-7)
1 duck neck
1 lb carrots, peeled and cut in large pieces
1 lb of beets, cut in large pieces
2 large leeks, cut in two inch pieces, well washed
1 large red onion cut in slivers
6 garlic cloves, unpeeled
Salt, pepper, fresh thyme sprigs
Preheat oven to 500F
Rinse duck inside and out and dry. Season liberally inside and out with salt and pepper. Place 2 garlic cloves, a couple of thyme sprigs, piece of carrot and leek inside the cavity and truss the duck.
Place the duck in a shallow roasting pan and scatter the remaining vegetables around it. Cover loosely with aluminum foil.
Place in oven for 10 minutes.
After 10 minutes, reduce oven temperature to 300F and roast the duck for 3:30 to 4 hours.
Remove the foil and roast one more hour.
Remove the duck to a platter, place vegetables around it. Simmer the liquid until thickened a bit and pour into a gravy tureen.
Carve, serve with vegetables and rice with sauteed leeks and onions.
Start off with Black Bean and pumpkin soup from Smitten Kitchen
because once you've had that you'll never go back! For dessert I made chocolate panna cotta which I neglected to photograph.
Friday morning we decided to go to Newton New Jersey for some antiquing because I will not step foot inside a store on Black Friday. Didn't find anything I particularly liked except for the beautiful calm of our first winter storm.
Oh to have four seasons! I am very thankful.