Holidays give us a great excuse to spend a little extra time making good food. It doesn’t always work out that we have the time, and ocasionally the day is just another ordinary day, as it was for my friend Liz in San Diego, who shared a galley-cooked meal with a crew of Navy sailors onboard a dockside submarine. But when circumstances permit a gathering of hungry friends or family or both, it is a splendid opportunity for culinary excess.
Our gathering here at Bear and Thistle Farm was small this year; just Bear and I, and the two dogs. But I cooked my little heart out, we stuffed ourselves on wonderful good food, lolled about watching movies all day and laughing at the dogs’ antics, and generally enjoyed ourselves very, very much.
I am so thankful for the goodness and blessings in my life.
The duck roasted up beautifully. After a great deal of internet research on how to cook a duck, I ended up using Julia’s instructions for roasting a large chicken, which starts it out at 450 degrees, turning from side to side, then finishes at 350, breast up. Everything else was focused on getting the fat to drain from the bird, and these little ducks have virtually no fat under the skin at all. Here it is, ready for the oven:
And despite my intention to take a picture of the roasted result, the carving knife got busy too quick and so we just dug in. It was delicious; dark and succulent and very mild-flavored. The gravy was spectacular, as well. Paired with mashed potatoes, herb and onion stuffing, fresh beets from the garden, and Bear’s favorite 60-minute rolls, it was a splendid meal.
Thistledog's Farm 
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