I thawed out a package of two pre-cooked duck halves (Costco $13.95) and at around 7:00 p.m. Suzette put them on a broiling pan and into the oven to roast at 375°F for twenty minutes or until golden brown.
I then cleaned one cup of sugar snap peas and Suzette cleaned and chopped about one cup of asparagus into ½ to 1 inch pieces and fetched last night’s PPI Pasta Primavera with Pork from the fridge. She then sautéed the asparagus, sugar snap peas and pasta in a pan with some olive oil and butter.
I made an Orange Sauce by combining the two packets of prepared orange sauce that came with the duck, about one 4 ounces of PPI Orange Sauce and 2 Tbsp. of Madiera and 1/1/2 Tbsp. butter, the zest of 1 orange and a drizzle of orange juice.
I went to the basement and found a Perrin Cotes de Rhônes Villages2007 and opened it.
When the duck was hot (the fat starts to run) we took it out of the oven and separated the leg quarter from the wing quarter and each took a leg quarter and left the wing quarters for PPI duck burritos for our trip to California on Friday morning.
The pasta with fresh vegetables was wonderful with bites of duck and orange sauce.
I love a Cotes de Rhône with duck and the Perrin was light and complex; a perfect accompaniment to the duck.