rsc

It's that time of year again.

Brie de Paris
Sauteed duck liver
Sardines on crackers

Roast duck
Cranberry-orange-rice stuffing
Oven-roasted potatoes
Steamed asparagus with lemon butter

Iggy's whole-wheat rolls
Green salad with balsamic vinaigrette

Paul Dolan Zinfandel, 2010

Denver chocolate pudding
Ginger-lemon tea

OK, I think I've got this duck thing more or less down, although it would have been all right to take it out about 10 minutes earlier. (This was 1:45 at 400.) This time I followed a recipe that recommended pouring boiling water over it and then letting it dry for an hour in order to get a crispy skin, which might have worked if I had paid attention and not poured the water over the back rather than the breast.

The brie was not as runny as we had expected, after being out of the refrigerator for over four hours. The wine was good but not truly memorable. I'll remember the next time I make Denver pudding to cut back a little more on the liquids, and I think I'll use less sugar too (the recipe calls for a lot of it).

It was a lovely repast.