Duck Night

3 days following the duck hunt, I gathered a few friends and a few more duck for a fall duck dinner.  Basically, we just filled the seasoned cavity with onions and apples alongside a few lemons, carrots, sage & thyme and roasted the waterfowl with a bottle of wine in a roasting pan for a couple hours.

Once it was cooked, we let it rest before carving it into thin slices.

Then it was served with some Mushroom Risotto and Parmesan & Bacon Sauteed Brussel Sprouts.  The sprouts were a hit (no kidding, they were cooked in bacon drippings).

Bacon & Parmesan Sauteed Brussel Sprouts:

Cook sprouts in boiling stock until tender.  (I used the leftover stock as the liquid in the risotto)  In a saute pan, render chopped bacon until crisp and browned.  Drain bacon and reserve drippings in pan.  Add cooked brussel sprouts to hot drippings in medium-high pan until browned and carmelized.  Season to taste.  Toss with fresh Parmesan and serve immediately.