Today, Easter Sunday, we made a nice dinner of roast duck, potatoes roasted in duck fat and braised red cabbage. Duck fat…….mmmmmm. I was able to harvest enough to use for a couple of months.
I also made some tea eggs. Wanna know how to make them? Check out the story I wrote for the SF Chronicle last year.
We also made a nice batch of regular old colored eggs, too.
Happy Easter, all!