Ginger duck with rice, julienned brussels sprouts and carrots with brown butter.
Josh and Alex loved this duck. Loved it and the rice that went with it, didn't once go ewww because it's dark meat or moan about the brown-colored rice, even snarfed the veggies. Eli, however, came to the table and looked at me with disbelief: "Is it Ming-Ming?" he asked sadly. One of his brothers suggested to him that his mother had cooked a Wonderpet. Nice. (To their credit, neither would rat the other out.) Eli ate yogurt for dinner.
The recipe for this duck comes straight out of Amanda Hesser's Cooking for Mr. Latte, one of my favorite food books. It is time consuming. You just-barely-simmer the duck with ground ginger and soy sauce for two hours, then chill the broth overnight so it's easy to remove the fat, then roast the duck the next day to brown the skin.
Usually when I see a recipe that starts with, "The night before, . . . ." I put it down and back away. But I sort of figured, I only have a couple of days of break left, might as well cook. Not to mention that this duck is really, really good. So are its byproducts: You use the defatted duck broth to cook the rice, and then there's more broth leftover for freezing and making something (risotto!) later, and a half-cup of duck fat tucked away in the fridge.