My family never celebrated thanksgiving along with other North American holidays. Over the years though, I realize that traditions can be started at any time, not so much for nostalgia but as an opportunity to stay connected.
Lucy was visiting this long weekend so I planned the menu days ahead: roasted duck with plum sauce, lemon garlic green beans, balsamic brussel sprouts, duck fat roasted potatoes and mini pumpkin tarts. A day in advance, I took a giant grocery trip and made the plum sauce, potatoes, pumpkin tarts and prepped the bird. It took hours to roast duck in the oven to get the skin crisply and render more duck fat for future cooking. The process however was very simple: stuff the cavity with aromatics, score the skin, salt and pepper, slowly roast in the oven, collect the liquid gold duck fat, and finally brush with a glaze or soy sauce.
It was a great evening with good wine and company. I’m still struggling with food photography partly from the lack of bright lighting above the dining area. We concluded the night with cards against humanity, getting soft swerve at the long anticipated Sweet Jesus, and passing out on the couch with Netflix- here’s to new tradition.