Today at noon: we just made wild rice stuffing for our duck we're cooking today. we made mirepoix with 1 carrot, 2 celery sticks, and 1 and a half large red onion, 1 or 2 garlic clove. sauteed it for 15 mins. (the night before, we cooked a cup of wild rice in 1/2 cup filtered duck drippings and lots of water. had an amazing smell, no muddy lake smell, only yummy duck smell when cooking.) when carrots are soft in mirepoix, add the wild rice. let sit on minimal heat for 10 mins to soak up flavours. done. then we stuffed it into a duck. but could also be eaten as is.

stuffed the neck with 2 italian susages, and used a lot of the stuffingfor the duck, no room for mandarin. next duck might have room for it.

Duck went in at 1:15 pm.

squsah in at 7:45. duck looks brown. duck out at 8:30.

.sat oven at 250 no later 1 or 2 pm put the duck in take out 8 hrs later. duck bought on tues. put in fride that day. cook on sat.

Wake up 12. Saute onion, celery while oven heats. Stuff duck with sausage, orand, rice. In at 1pm.