Here I am! It's Rosie and I (Miss Chef is camera shy, and was doing photography duty).
O Christmas tree, o Christmas tree...
Here is the beginnings of our Christmas dinner--roasted duck bones ready to turn into stock for a duck confit. Whatever did I do to deserve all this? Well, I guess all those weekends alone, plus the extra laundry, has earned me something. Maybe, if I'm not too drowsy, I'll post a picture of the final product later.
Correction: Miss Chef has informed me "The stock has nothing to do with the confit." Ah well, I'll eat it all up anyway. And this simply reminds me of the importance of always having something new to learn from your loved ones! (For the curious, the stock is for the pomegranate/blueberry reduction to sauce the roasted duck breast; the confit uses just the fat and the legs. Silly me.)