Smoked Duck and Salad

Sunday May 25

It wouldn't be Memorial Day Weekend if The Man of the House didn't get to play with charcoal briquettes. Holt obeyed the tradition, but instead of hamburgers with lighter-fluid sauce, which he expects to get at the departmental cookout tomorrow, he smoked a duck.

It was pretty much as here, even down to the herb branches adding their own savor (as Barbara has to keep pruning the herbs, we always have a supply on hand).

The first day's meal was perfect slices of the breast, served with a salad made from garden lettuce and arugula, zucchini, cherry tomatoes, and red onion, dressed with our own basil oil and tarragon vinegar. Another lovely day outdoors, in the fragrance, and with the products, of our "Floreamus" garden.