@milee30, what recipe? Love to try it for DIL since she’s living with me!
Oh, you are so lucky! Duck is awesome. I trust Serious Eats for their step by step, tested and true recipes. https://www.seriouseats.com/recipes/topics/ingredient/meats-and-poultry/duck
It was out of that “New Healthy Bread in Five Minutes a Day” book that someone on the bread thread recommended. I’ll type it here and note what I did differently so you can decide what you’d like to try.
Makes enough dough for three 1.5 pound loaves. Can double or half the recipe.
Brown rice flour 1 c/150g
Tapioca flour 1 c/130g
Cornstarch 3 3/4 c/535g
Yeast 2 tbl/20g
Morton’s kosher salt 1 tbl/15g
Xanthan Gum 2 tbl/20g or Ground Psyllium Husk 4 tbl/40g - I used psyllium
Milk 2 1/2 c/565g
Honey 1 c/340g
Eggs 4/225g
Vanilla 1 tbl/15g
Oil or melted butter 1 c/215 g (Um - I accidentally omitted this. It was on the next page and I didn’t see it. Oops.)
In the bowl of a stand mixer, whisk together all dry ingredients (flours through psyllium husk.) In a separate bowl, whisk together wet ingredients. While beater blade is running on low, slowly add wet ingredients to dry ingredients, mixing until well incorporated.
Cover with a cloth (not airtight) and let sit at room temp for 2 hours. (I forgot I was making bread and ended up leaving it out for 4 hours. Oops again.)
If you’re not going to bake immediately, refrigerate dough to use later after this initial rise.
Line a bread pan with parchment paper. Scoop out a 1.5 pound portion (1/3 of the dough) and gently press the dough into the pan. If you haven’t refrigerated the dough, let rise for 45 minutes; if the dough is refrigerated, let rise for 90 minutes prior to baking
Preheat the oven to 350. Just before baking, paint the top of the loaf with egg wash (I used just water because I didn’t want to waste an egg) and sprinkle with raw sugar. Bake in center of oven for 40-45 minutes (mine took 50 minutes.) The loaf is done when caramel brown and firm. Remove from pan and cool.
You can also use this dough to make cinnamon rolls.
A million thanks for this! This site is now on my bookmark. It’s really easy to make too. So excited 
I had left over chicken pot pie just now. An early dinner for me as I was starving. Only had fruit salad for lunch.
I planted herbs and cherry tomatoes in my big patio pots last week. The sage is growing like crazy while the basil is still sulking along. Anyone have great ideas for using fresh sage?
pan fried sage leaves and ravioli is a fave for me…
I bought two rotisserie chickens yesterday. I pulled all the meat off and then used the carcasses to make stock. We use the shredded chicken in a variety of ways. Right now, my son is addicted to making buffalo chicken quesadillas. I made a chicken salad sandwich for lunch.
For dinner tonight I’m using the stock and the some of the chicken to make chicken tortilla soup.
I bought two pork butts yesterday as well. Dh will smoke them this weekend. We will make pulled pork sandwiches and pork carnitas and then freeze the rest to have later.
You can make an easy chicken and rice casserole with rotisserie. Just shred and throw into brown or wild rice and add cream of mushroom soup, fresh mushrooms, some chopped celery, and bake at 350 degrees for 30 minutes. You could also add a can of cream or chicken or cream of celery if you can find it (it’s always sold out at my grocery store for some reason).
I make a browned butter and sage sauce for pumpkin or squash ravioli.
This isn’t really cooking but it is using up leftovers. 
I had a few large rounds of pita bread left over from last weekend. I remembered when my kids were little a favorite snack they always talk about was when I would take a flour tortilla, warm it up just a tad, spread it with butter, sprinkle with cinnamon sugar and then roll it up and cut it in circle slices or just in half.
So I took the pita and cut it into tortilla chip sized pita triangles. Melted some butter and lightly coated the raw pita triangles. Mixed white sugar, brown sugar and cinnamon in a container and then dropped in the buttered pita and shook the container. Put on a baking sheet and baked at 400 for about 10 minutes.
My daughter is calling it “Cinnamon Crack (Cocaine)” As in addicting!
I don’t want to shock anybody, but we’re having a salad. Again. 
I think one more night and we’ll have used up the leafy greens from that CSA box. They’ve been really fresh and tasty, but I think the boys are ready to move on to other foods…
^^ We have had a salad just about every night this week to use up some kale and romaine. No complaints from me there. Tonight I did make a “homemade ranch” for the dressing using a 1/2 package of Hidden Valley dry mix and buttermilk and mayo. It is so much better than bottled!
For sage, in Italy they batter dip the leaves and fry it for a snack. Very good.
Tonight was Cod Piccata and Parmesan Pesto Zucchini Sticks baked in the oven. I have several frozen containers of pesto I made a few months back so used some of that. Both were items I haven’t made before but were simple to make.
Today while we did a FaceTime happy hour with my sister and BIL, I broiled carrot and red pepper slices with oil, salt and red pepper flakes, added shrimp and broiled a bit longer. It wasn’t nearly as good as the same ingredients when we sauté them on our high btu wok. But the kitchen isn’t nearly as stinky.
If you hav t done FaceTime or some other with your family, it’s much more entertaining than a regular phone call. Try it.
Today, I made instant boneless short ribs. They were surprisingly delicious and easy to prepare.
Basically trim fat, halve short ribs so they are reasonable size, season with salt & pepper, sauté ribs in olive oil 5 min/ side, single layer in instant pot. Set aside. Sauté 4-6 minced garlic cloves. Add 1 cup beef broth and scrape sides and bottom of instant pot with wooden spoon. Cook on high pressure 40 minutes. Let it vent naturally for 10-15 min and then quick vent. Thicken sauce/broth if desired. Yummy! Got the recipe online.
@emilybee , the chicken marinate was wonderful! I actually marinated all day and baked instead of grilled. 20 minutes at 450, rest for 5 minutes. It’s a keeper for sure. I’m trying the pork chop one the next 2 weeks if I can find chops!
@dragonmom - Totally agree on the FaceTime. We FT once/week with close friends, enjoy drinks (we lift the glasses to make sure we see what everyone is imbibing in) and snacks. FT with our kids on Sundays.
@abasket - growing up my mom always made extra pie dough and did the cinnamon and sugar thing and we loved it. H’s mom and grandmother did this too. Maybe it’s a midwest thing?
14 yod made us blueberry muffins for breakfast. Yum.
Glad it came out great!
What I especially like about those marinades is one usually has most or all the ingredients available since they don’t require any “fancy” stuff. And there are easy substitutes for most of the ingredients if necessary.