Christmas Dinner

Nicholas has officially taken it to a whole new level. The wild duck he prepared was one of the best things I've ever eaten. The entire menu was so rustic and delicious. I can't wait to see what he thinks up next year.

Update (from Nicholas): Here was the menu:

Seared Wild Duck Breast - I brined and seared them according to this recipe (with about an extra 30-45 seconds a side) and served them with a fresh orange juice and Grand Marnier reduction - the sauce was totally unnecessary.

Potato and Apple Gratin (used half Emmental and half Gruyere, skipped the Parmesan, I think they are better baked in a wide, short cast-iron casserole (like this) rather than a tall souffle-type casserole)

White & Wild Rice with Toasted Pine Nuts

Balsamic Glazed Carrots (used this recipe as a guide)

Slow Cooker Turnip Greens