I too have seen the ads, I just scroll sideways to get away from it and find the posting.

Last evening, I think GW was undergoing some surgery or something. The pages were moving very slow and some posts were not opening at all, Cliff. Looks like today is better.

Absolutely driving me nuts! I've found that if you post the pic before the text, the pic usually appears. Then go to the top and insert the text. Also the larger pics seem to be a problem, so maybe it's a glitch in the resizing software--I've had to reduce the size of a couple of pics that I was posting from my Paint program.

LOL!! I love "cooking quackery"! Thanks for the report. I kept thinking "ecru?" but these were wild duck, right? so colored by chlorophyll in the diet? Think of the nice things you mentioned like oranges and kale as "counterparts" rather than detox. :) I often eat like that. I've had this category so it's time for something from that category. BTW, if your skin is suffering from Winter dryness, applying duck fat both inside and out should help. :) Re the stock, chill or freeze and skim it and it'll be low in fat. If it's too salty, the only thing you can do is dilute it. If it wants more salt, try adding celery. From there, stock is stock. I'm thinking duck stock might go well with winter squash, pepper (both hot and sweet), Asian spices, I'm imagining ripe and fragrant pears, but I'd have to try it and see if it were as good as it sounds in my head. Also, cook rice in it if the rice will be the star. Add some to a braising liquid. Etc. It depends on how much stock you have/will have, and how ducky you want to make your cooking. Last year I made a whole roasted Christmas goose. It was enough of an adventure. I'm impressed that you did all those different preparations on your first duck! Re draining off the fat, you were supposed to do what you thought to do--you're an experienced cook. If you'd left it, you might have had enough for confit. By draining it off, you get pan roasted. Whether you were supposed to depends on which outcome you wanted. You got delicious. Not much better than that! I always know how great a recipe is if it's good cold from the fridge as well as right off the heat. Sounds like you have a winner. Duck or goose fat, especially seasoned from the cookpot, is fantastic on potatoes. If that gives them enough flavor and richness that you're not reaching for the butter, there's no guilt. Moo or quack, fat is fat.