J&M brought a roasted carrot and fennel dish, with fresh marjoram and a bit of parmesan. Loren came without V, but brought cantaloupe gazpacho with poblano creme fraiche as well as a salmon mousse. M&J brought a cheese cake, with a peach compote through the center. And finally, Nick showed up with an orange, fennel and cured olive salad. Everyone set their dishes down on the table, and drinks -- including wines from the Orange region of France, were poured around. All of these lovely things perfectly complimented the duck a l'orange and butternut squash ravioli with a sage browned butter sauce I made.
The duck a l'orange came from a recipe out of Mastering the Art of French cooking. It was a long process, but it wasn't that difficult. (There was one mishap when I dropped a cup of the duck fat I had been collecting off the roasting pan. It made me think of Julie and Julia -- ah, the trials and tribulations of foodies and their food blogs.)
There was little in the way of leftovers. I had approximately 1/2 of a duck leftover (I had made two). And the following afternoon, as I was starting to get hungry, I contemplated what to do with orange duck. This is what I came up with.