braised roast duckling celebration! . . .
Twenty-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!