Slow-roasted duck

Since our resident wild turkeys didn’t think that they should be part of our Thanksgiving dinner, we decided to humor them by fixing a favorite Paula Wolfert recipe for slow-roasted duck.  This is one of those dishes that smells good for hours while in the oven, and tastes just as good as it smells.  We paired the duck with a cranberry chutney, and a salad of thinly-sliced fennel tossed in a lemon and olive oil vinaigrette.  Deciding how to use the remaining shredded duck is a problem we don’t mind tackling.

As we move into the holiday season, we will be taking photos of some appetizer recipes we enjoy, along with cookies we will make to share with friends.  After several attempts at making more *healthful* cookies, with less than rave reviews at our house, we will be using butter in quantities that make even us gasp …