Duck a l' Orange and a Salad Note

We managed a real French dinner that even the boys loved. We used the Duck that we bought at the local farmer's market and a classic recipe that I adapted from Epicurus www.epicurious.com/recipes/food/views/duck-a-lorange-102245. Here is what the breasts looked like, much larger that the ones we find in Indiana (no chuckling please, OK maybe we chuckled at this too).

If you do decide to give this classic dish a try with the attached recipe you can use one cup of the homemade stock in place of the 1 1/2 cup that the sauce calls for. See I am always thinking about the stock! The homemade has more flavor to it so you don't need to use as much. This will shorten the cooking time of the sauce as well.  I also leave out the orange slices that this recipe adds at the end. The sauce is so good on its own you really don't need them but they are a nice touch if you want to give them a try. Here is the final outcome. Duck with Orange sauce, roasted potatoes with garlic and a green salad.  

On a side note, have I mentioned the crazy lettuces they have here? They are also huge (like the duck breasts) and lasts for days. I think I even took a picture (yes I did). And they are only .99 euros for the whole thing. Euros are almost one to one with the us dollar right now. So we have salad almost every night and sometimes for breakfast!