An important message from my stomach

OMG. What. Was that.

That was a duck?

That was half a roasted five-pound Long Island duckling? Covered in glaze?

Where do we get more? That was incredible!

Wait, we made that?

I mean, yeah, we cook, and we even cook birds, but it’s not November so you can see where I’m a bit surprised.

Oh, it took four hours?

Well that’s ok. I mean, it’s not like it wasn’t worth it.

When do we get another one? I think we should make it a weekend tradition. And next time make a second batch of glaze for dipping sauce.