I probably see 100 recipes a month I want to try. It's funny how some stick in my mind and won't go away. When I saw Mark Bittman's "ducketta" -- a stuffed duck breast version of Italian porchetta, I just knew it would stick. I don't use duck nearly as often as I would like.
Watch this space! Tomorrow is ducketta night. As it happens, I stumbled on an old episode of Alton Brown's "Good Eats" in which he prepares duck, so I will be combining the techniques. Brown brines his duck and browns it in cast iron in a hot oven. I'll be adding those to Bittman's recipe. (I always try to do my browning in the oven when working with fatty products, because stovetop browning requires grueling cleanup.)
I also like Brown's idea of using all the rendered duck fat ("gold," he called it) to braise some greens. Or I might use it to oven roast some potatoes.
Then, on Sunday, foodie friend Butch (I would link to his blog but sheesh, last time the guy wrote anything there, Webvan was still around) is coming over and we will make some home brew beer and prepare some other not-yet-identified delectable-from-scratch.
Meanwhile, we have a new puppy. That has nothing to do with food, except that his name is Sage, but heck, who doesn't love puppies?