Step 1

I did a terrible job of getting this posted during Thanksgiving. We had a small holiday dinner with friends before we all had to spend our actual holiday with extended family and the big, potluck fun for that day. For the four adults and three kids here, we could cook a special menu, a bit less traditional and upscale. If you have a small gathering, this is a great alternative Thanksgiving menu to try.

Step 2

For the salad course, I recommend the Fall Kale Salad, and for dessert, the ultra-easy (make ahead) and stunning Pumpkin Panna Cotta with Bourbon Pecan Toffee.

Step 3

Crispy Braised Duck with Cranberry-Port Sauce

Step 4

Crispy Braised Duck?

Step 5

2 Ducks?

Step 6

1 onion, peeled and quartered?

Step 7

1 clementine, halved, peel on

Step 8

2 ribs celery, roughly chopped?

Step 9

salt and pepper

Step 10

¼ cup mulling spices?

Step 11

1 gallon apple juice

Step 12

Cranberry-Port Sauce?

Step 13

1-1/2 cups of the cooled, skimmed cooking liquid?

Step 14

2 cups port wine?

Step 15

1 cup balsamic vinegar?

Step 16

1/3 cup cranberry jelly

Step 18

Preheat the oven to 350 degrees.

Step 19

Starting from the large cavity end, gently work your fingers between the skin and meat to loosen skin from the ducks, especially the breast as much as possible. Try not to tear the skin. Prick the skin all over with a fork to allow the fat to drain when cooking.

Step 20

Stuff the duck cavities with the orange, celery and onion. Salt and pepper them lightly.

Step 21

On the stove, bring the apple juice and mulling spices to a boil.

Step 22

Pour the boiling liquid over the ducks to tighten the skin. The liquid need to come up at least halfway to two-thirds up the sides of the ducks. You can add chicken stock if you need more liquid. Cover the pan tightly with foil.

Step 23

Braise ducks:?

Step 24

Put oven rack in middle position and preheat oven to 350°F.  Braise for one hour, remove from oven and turn ducks over, cover again and braise for another hour.

Step 25

Chill ducks:?

Step 26

Remove from oven.

Step 27

Transfer ducks to a large platter, draining any juices inside ducks back into pan.

Step 28

Pour the cooking liquid from the pan through a strainer into a large bowl.

Step 29

Place the ducks back in the roasting pan and chill both the large bowl of cooking liquid and the ducks, uncovered, at least 4 hours. You want to firm up the duck before the roasting step, and also solidify the fat on the cooking liquid.

Step 31

Remove the bowl of cooking liquid from the refrigerator and skim off the fat. Measure 1 and a half cups of the liquid and add to a large sauce pan on the stove.

Step 32

Add two cups port, 1 cup balsamic vinegar, and 1/3 cup cranberry jelly, and 1 Tbs. Dijon mustard.

Step 33

Whisk and bring to a simmer, uncovered. Reduce over low heat until you get a syrup that coats the spoon, about a half an hour.

Step 34

Roast ducks:?

Step 35

Put oven rack in middle position and preheat oven to 500°F.

Step 36

Remove the roasting pan with ducks from the refrigerator and place in oven. Roast ducks until skin is crisp, about 20-25 minutes.

Step 37

When done, transfer ducks to a platter and let stand at least 10 minutes before serving. Glaze lightly with some of the sauce, serve with remaining sauce.

Step 38

Pumpkin Risotto

Step 39

2 tablespoons extra-virgin olive oil

Step 40

1 cup diced pumpkin, ¼-inch dice

Step 41

4 cups chicken broth

Step 42

2 shallots, minced

Step 43

1-1/4 cups Arborio rice

Step 44

1/2 cup white wine

Step 45

2/3 cup grated Gruyere cheese

Step 46

2 tablespoons chopped fresh sage

Step 47

Salt and freshly ground black pepper

Step 48

On stove, or in a steamer, steam the pumpkin until fork tender, about 15 minutes. Set aside, keeping warm.?

Step 49

Heat the chicken broth in a small saucepan, and keep it warm over low heat.

Step 50

In a large pot, heat 2 tablespoons olive oil over medium-low heat and sweat the shallot until translucent, about 5 minutes. Increase the heat to medium-high.

Step 51

Add the rice, and stir until it is evenly coated with oil, and the grains just begin to turn golden, about 3 minutes.

Step 52

Add the wine and cook, stirring often, until the rice absorbs the liquid, about 5 minutes. Stir 2 cups of the warm chicken broth into the pot. Now you’re free from stirring for about 8 minutes, until the rice absorbs the liquid. After this step, you need to start stirring frequently.

Step 53

Add another cup of the warm chicken broth to the pot and cook, stirring frequently, until all the liquid is absorbed, about five minutes.

Step 54

Add just 1/4 cup of broth next, and cook, stirring constantly, until all the liquid is absorbed, a few more minutes. Taste the rice; if it has reached al dente texture, you’re done. If not, add another 1/4 cup of broth and cook, stirring constantly, until all the liquid is absorbed. Repeat until the rice is done; you may not need all of the broth.

Step 55

Mix in the Gruyere, gently fold in the cooked pumpkin, and sage. Season with salt and pepper to taste.

Step 56

Serve alongside the Crispy Duck, drizzle with the Cranberry-Port sauce.

Step 57

Serves 4-6.