So, you ask, how did the duck go? Well, for starters, buying a duck at a Chinese store (Ranch 99) means that I got more duck than I'd expected. In particular, it had a head and feet. They weren't hard to cut off, but still I hadn't expected to have to behead it with its beady little eyes staring me down.
I made a plum sauce according to the advice of Nancy, another grad student: I sauteed shallots in butter until they were translucent, then added "a tart liquid" and my plum jam, and simmered that for a while. The recommended tart liquids included vinegar (augh, the most horrible liquid invented) and sherry, but I used pomegranate juice with a
small splash of vinegar. In any case, it ended up being very good, and I'm writing it down here in part so I can look it up for next time.
Then, while the duck baked, I cut the fat from its neck and used that to fry up some potatoes, which ended up quite tasty. Seasonings: onion powder, garlic powder, paprika, cayenne pepper, salt. I'll have to do that again.
Frankly, the duck didn't end up as well as it should have. It was supposed to have a crispy skin, but the skin on the breasts should've been cooked longer. I have a theory that my oven isn't as hot as it's supposed to be. The duck's meat was tasty anyway, especially with that delicious plum sauce, but next time I'll try to do it right.
And, how did my date like the duck? Well, she's apparently sick right now, so there was no date. I'm not entirely sure that she wants a second date at this point, but I'll try to stay reasonably optimistic until my final rejection. I really did think our first date went well, but since then I haven't exactly gotten positive signals. I mean, really, I haven't gotten any signals, and this is a case where no news certainly isn't good news.
While waiting for rejection, though, I'm doing everything I can with that duck. I'm boiling its bones (and neck) for stock, and I rendered its fat. I don't know how to make jewelry from its bones, or I'd probably try that, too. I have a vision, though: matzo ball soup, in duck stock, with matzo balls made with duck fat. That will be far and away the most exotic use of matzo I've ever made.
Oh, and between the many uses of duck and the chocolate mousse I made for tomorrow's Thanksgiving potluck, I really was cooking all day. Consider: 4 hours of duck baking, 4 hours of stock making, and the interim was filled with all the other stuff. I guess I'm nearly ready to be a stay-at-home father.