Magret, fennel, and mashed potatoes

Our Thanksgiving feast, a day late thanks to our general malaise

(or was it ennui?) on Thursday. The star attraction:

The Moulard duck is a hybrid cross of female Pekin and a male Muscovy duck. The duck is corn fed several times daily in the three weeks before processing. The breast, called magret, is aged seven days on the bone to provide a red, meaty flesh. It is so big that it's sometimes referred to as a duck steak.

Then, our duck breasts with the fennel ready to roll:

And the potatoes simmering before mashing:

And here we go......

Fennel

Mashed potatoes with garlic and parsley

Our very luscious dinner. The sauce on the duck was a reduction
of red wine, orange juice, and chicken broth.