I’ve decided that wine makes me a better person.
On days when I don’t care that my toddler just climbed on top of the phone desk.
These white winter days have a way of zapping the gusto right out from under you.
Making binge watching of inspirational TED talks totally acceptable.
Feeble attempts to embrace the cool crisp air, get out there and make some snow angels or at least walk for more than 30 seconds without the little having a tantrum.
He hates winter just as much as I do.
How can such a simple thing just throw you over the edge.
Why can’t you just have one of those 700$ super mom all terrain strollers and you wouldn’t have to pull the baby on a cheap plastic sled? Why can’t he just like sleds!
Breathe in, breathe out. Eat this fatty tender delicious duck. Sit back, chill out, drink wine and wish that you smoked cigarettes again.
- 1 whole duck (approx. 2kg)
- sea salt and pepper
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 2 habanero pepper, seeds removed for less spice, minced
- 1/2 C honey
- 1/4 C rice wine vinegar
- 1 Tbs tamari ( gluten free soya sauce) or coconut aminos
- Prepare duck by thoroughly drying the skin and coating with sea salt and pepper. Place on a wire rack above your roasting pan. Preheat oven to 300F.
- Cook duck for 3.5 hours, turning over every hour.
- Remove duck from the oven and increase the heat to 400F, brush the duck all over with about half the glaze and return to the oven for 10 minutes to get nice and crispy.
- Allow duck to rest a few minutes before serving. You can shred the meat nicely with two forks or slice it thinly with a bit of extra sauce on top. Enjoy!
- Heat oil in a small sauce pan or skillet and add garlic and habanero, allow to become fragrant and turn slightly golden before adding the remaining ingredients. Bring to a simmer for 5 minutes, allowing the mixture to become slightly thicker.