braised roast duckling celebration! . . .

IMG_0525Twenty-Four years ago today, George and I went down the back stairs and drove in the snow to City Hall where we were married by the City Clerk. After we returned, George went out to do a tuning, and I made a wedding supper of roast duckling.

Here’s our anniversary dinner which we enjoyed tonight. I think I’m a better cook than I was then – and these seared duck legs were braised in an ambrosia of shallots, onions, carrots and purple top turnips. The sauce had Madeira sherry added to a little chicken broth along with orange segments.

Alongside, I pan braised some Belgian endive in unsalted butter — and the bitterness

of the vegetable complemented the richness of the orange sauce. Orange marmalade,

a whole navel orange, duck drippings and chicken broth were cooked down for the

sauce, a little cornstarch added at the end.

I have to say that we enjoyed it very much – and for dessert, our downstairs neighbor

brought up some tiramisu that he made — very delicious when we tasted it last night!

So, we’re going on our twenty-fifth year! It’s hard to believe really, but we’re looking

forward to more years to enjoy our life together!

 

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