So what you see in this skillet is duck, onions, green beans, and a reduction sauce made of duck and turkey stock and butter. Making it was easy too; I used stuff just hanging out in the fridge. First, I put a whole bunch of duck stock and turkey stock into my skillet. I boiled it a long time (while drinking wine and reading Joy Hakim's The First Americans). When there was only a bit left in the skillet, I added green beans. When there was even less stock left, I added leftover duck and onions (I roasted them yesterday) and butter. I waited for it all to heat up and get all mixed in and delicious, and I salted and peppered to taste. Yum-my. (The hyphen lets you hear my Southern accent.) It was so simple, though I guess it takes a bit of work to have homemade duck and turkey stock in the fridge, as well as leftover roasted meat and onions. Not much though.
Anyway, now I am gloating over how good it was, while enjoying my roaring fire with Inuit and Anasazis, anticipating the arrival of some advanced, but kind of nasty Spaniards. I have been doing some of the reading I was hoping to do, worked a bit on my French today, and came up with a science fair project that met with Livy's approval. It was a good day's work.
