This trundling off to a workshop every day this week is messing my summer routine up. That's not to say that it's not a very good workshop. We're learning how to build up our school community through a shared vision, which is pretty cool. However, after sitting all day in a large room with other teachers from my school (as well as the upper levels of our district's administration), developing our school's mission, it's hard to let go of it when I get home. Getting to sleep at night is a problem.
Anyway, when I got home yesterday, I did manage to finish a duck soup I actually started last Friday by taking our last duck out of the freezer in the garage. As it was almost an 8 pound drake, it took three days for it to defrost in the fridge! The recipe, Herb-Brined Duck Breast was from The French Farmhouse Cookbook, by Susan Loomis. She has a number of duck recipes, but I chose this one because it included brining the duck in a salt/herb mixture overnight and then slowly stewing it in an intense flavored herb broth. The recipe also includes a side dish of lentils, which I also prepared.
When Bruce came home, it was time to take the duck quarters out of the broth, dry them off and quickly fry them in butter/olive oil. This isn't a recipe for cooks who are faint of heart or eaters who are on a strict diet. When the lentil's had been pureed and the rich, brown duck breast was served on top, it was a meal fit for royalty. No pictures of this, though -- we were eating too quickly.
I will say that this is the best duck (by far) I've ever eaten.
Now it's off to my workshop -- today's the halfway mark. I'm glad of that.