The duck was lovely in all of the aforementioned ways. I then proceeded to become cooking geek: made duck stock from the duck bones, made homemade cornbread and then used both to make cornbread stuffing for thanksgiving, celebrated last night (Friday) at the Cornish-Scottish-American friends' house with Welsh, French, and English guests in attendance. Much fun and (too much) brandy had by all.
Our menu:
Apricot cranberry sauce
green beans with bacon
Cornbread stuffing
turkey
mashed potatoes
gravy
grilled sweet potato halves with yogurt-dill sauce
ratatouille (completely traditional of course)
slightly mashed parsnips roasted in the grease from one of the turkeys
green salad with pomegranate seeds
french bread (aka 'freedom bread')
butternut squash pie
lemon cheesecake
key lime pie
cinnamon rolls
mince pies
2007 Beaujolais Nouveau
other wine, red and white
whisky
brandy
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