I despise winter. But I’m sure you already knew that. And now that we’re nearing the end of February, I’m starting to see the light at the end of the tunnel. But it’s still far too far away for my liking, it’s practically a pinhole, which is depressing, to say the least. So what else can I do in this scenario other than crank up my SAD lamp and start up a new kitchen project like this Warm Duck Citrus Salad? Kitchen projects are the perfect distraction and really, in my book, the only alternative to staring out the window and crying at yet another dump of snow.
And just like that, it’s Thanksgiving weekend… or at least it is here in good ol’ Canada. Yes, we the north are already neck-deep in turkey season, which means it’s time for my annual rant about turkey. You guys know the drill, I accuse the turkey of being a dry and flavorless bird unworthy of its lofty title as THE holiday banquet bird. But not this year. No, I haven’t had a change of heart but why beat a dead horse or turkey for that matter? You all know where I stand and if you don’t give this a read. No, this year I’m going to focus on the positive. And you can’t get much more positive than this Fig Glazed Roast Duck with Fresh Rosemary.
If I had to choose my ultimate comfort food, I think it would have to be noodles. It wouldn’t be an easy decision, there would be tea biscuits to consider and pastas to ponder. But in my heart of hearts, no matter how much I may hem and haw, I know the answer would be noodles. And I know for a fact, if someone very cruelly made me choose a particular breed of noodle, it would be udon. And if I was forced to take it yet further and specify a dish, I think today’s Sichuan Duck Udon Noodles would be a serious contender. I pray none of this ever happens because it would definitely be a Sophie’s-Choice-type of scenario.
If you know this blog, you know that I don’t cut a lot of corners. In the era of 5-ingredient, 20-minute meals I stubbornly (stupidly?) continue to post long, long recipes. Week after week I come at you with overnight brines, batches of homemade pasta, and simple syrups. Two-week infused rum cocktails, pleated dumplings, and high maintenance poached chicken breasts. I swear I don’t do it to alienate you, I do it because it’s hard and sometimes doing something hard feels really good! And sometimes it doesn’t. And one of those times was this week. I was up to my eyeballs in work and other people’s problems. It was one of those weeks where you feel like you could totally scream into a pillow for the entirety of the weekend. And when you find yourself crawling towards the weekend, today’s Duck Fried Rice will be there for you.