the menu and The Literary Gourmet Just Ducky

Whole Roast Long Island duckling, with potatoes, onions, red wine, Thyme, capers, garlic cloves, mild Greek pepperoncinis are de riguer, etc., etc.,


I consulted Anne Willan's Regional French Cooking; Callea, Burgundy Gastronomie; but did not slavishly follow them,


and also took a glance at a fine old hardback book, The Literary Gourmet, a book I especially recommend, the entry called Forbidden Fruit, inspired by de Maupassant, I believe, 


with a French recipe from 19th Century, 'Duck, American style'. I used a little leftover smoked bacon and pork sausage fat......


Field greens vinaigrette, 
steamed red chard, 
organic chocolate chip cookies.