Post-holiday feasting.

To make Christmas Eve dinner, I had to roast a whole duck, then shred the meat to add to the pasta sauce. On Sunday night mom wrapped up the duck carcass in brown paper and put it in a box for me to take home with a bottle of duck fat that I had rendered and strained, as well as slices of leftover lamb and some whole wheat stuffing. Yesterday I ate a little of the stuffing with poached eggs and truffle salt for breakfast. For dinner tonight I’m going to make lamb sandwiches with cilantro yogurt. I’ll make a bone broth with the duck carcass and then add soba noodles and enoki mushrooms to make soup. I’m going to use the duck fat to make a crispy potato cake.

Sometimes the post-holiday eating is just as good as the actual holiday eating.