Looks wonderful! So how do you make Peking Duck? Also, what variety is your green tomato? In years past, we've grown Aunt Ruby's German Green and liked it pretty well.

dcarch, that looks tremendous!

Lovely!

So lovely!

That’s something else!!!

Just beautiful. I have to admit, I've never cooked a duck. Or, a goose. DH has never been interested in hunting waterfowl and the price at the grocery store has overcome my curiosity and interest _ I haven't been curious enough to test my skills in the kitchen. Where in the world did you get lovely looking tomatoes this time of year....

Anything but traditional but what an appropriate way to celebrate the end of your summer harvest!

How was the champagne? I’ve not had luck aging it, and 1980 is pretty old! Years ago my sister’s boyfriend gave my parents a bottle. I asked what it was and my clueless father said, “a bottle of Moët.” I took a look and saw it was a bottle of Dom. After explaining it was probably better suited to enjoy on an “occasion” than make mimosas, it sat in their cellar for years. And years. Finally an occasion came up, but the bottle was dead. But yeah, even saving New Years leftover bottles for next year has been iffy for me.

The fall colors incorporated into your dish look fresh and delicious!!

And I'd like you to know that multiple exclamation points is about as excited as I get☺ Often reserved for my kids' accomplishments, an official engagement to Idris Elba (yes, I know he's already married), or an invitation as your dinner guest . . . with free Dom Pérignon.

I mostly drink on special occasions, but even I couldn't be that militant of a bottle of fine champagne for 4 decades. But then, I never thought I'd live this long.

Sol

Mmm - I love duck!

Beautiful photographs!

Beautiful as well as delicious looking!

I'll be the bruised ribcage, ouch.

"Because no one likes turkey for Thanksgiving!"

Really ?...where are you from.

Three slices of deli bread with duck breast?. Would not like a sandwich for Thanksgiving. Or a duck skin sandwich. No love for that at all.

Not at all traditional...I've had Peking duck many times for lunch/brunch...always a pancake thin... sometimes a 'pork bun'.

A pancake is traditional. Not Italian bread.

That is a gorgeous maybe lunch soup iffy dish, but not in my house, lol. For Thanksgiving.?...Not my friends.

Really, I don't get the anti-turkey thanksgiving. Did it in 2014 with two ducks rotisreie. We like our traditions. Eastern shore grandmas native Indian sides ...

Not for me, us, or any of my friends.

'

Beautiful tomatoes, dcarch. I also like duck very much, but my family would revolt if I gave them duck sandwiches for Thanksgiving, LOL. Thankfully, I also like turkey a lot, although mine comes from a local farm and is closer to the duck cost than the supermarket turkey cost.

I don't eat poultry skin but others in my family are happy to eat my share, so that works out well for all of us.

Happy Thanksgiving, no matter what you choose to eat!

Annie

First, let me thank you all for your kind comments. I appreciate them very much.

"No one likes turkey" - I meant those who came to my house for dinner. Sure you can make good tasting turkey, but I have noticed that I seldom see fine restaurants have turkey on their menu. Ducks? all the time.

ediej1209 AL Zn 7 , the most important thing about making Peking duck is to detach the skin. I use an air compressor to do that.

"---- Where in the world did you get lovely looking tomatoes this time of year.... ---"

From my garden. I have a special setup for my tomato patch. The moment a frost is forecast, I can very quickly turn the patch into a cold frame/hoop house, allowing an extra month or two for the remaining tomatoes to get ripe.

"--- How was the champagne? I’ve not had luck aging it, and 1980 is pretty old! --"

It was very good, but not perfect. champagne corked should not be aged that long. Cork is leaky, so there was not much bubbles. I guess people do like well aged champagne, that bottle is now prices from $400 to $700. It was a gift. I wouldn't pay that kind of money for bubbly beverage.

dcarch

Looks lovely, dcarch! Your cooking methods often intrigue me, such as detaching the skin with an air compressor.

It was fun and effective.

Here is a video of me doing the duck.

dcarch

but I have noticed that I seldom see fine restaurants have turkey on their menu

Interesting observation. I’m not convincing myself why, with any of the explanations I’m coming up with.

Its gorgeous!! How special!

Happy cooking!

While I adore duck, I also really love turkey. Guess I'm insane? Wait, I am. So there is that.

Jemdandy, you are a wise quacker. LOL

dcarch

That video is amazing!

dcarch, if you do happen to have a good recipe for duck soup, please share! I have a nice carcass waiting to be turned into soup.

"-- dcarch, if you do happen to have a good recipe for duck soup, please share! I have a nice carcass waiting to be turned into soup. "

Ha! Duck soup recipe? according to Groucho Marx, "Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you'll duck soup for the rest of your life." Sounds like he didn't like turkey either.

I cook like the Marx Brothers do comedy, unconventional, nontraditional and follow no rules. I modify every recipe I come across. Here was the one I adapted and performed surgery on:

https://honest-food.net/smoked-duck-soup/

I do feel that using Peking duck instead of smoked duck significantly made the soup more tasty.

dcarch