1  5 lb Peking Duck

1 bunch of fresh thyme
1.5 cups port
2 cloves garlic

Remove the visible fat. Place the duck in a steamer and steam for 40 minutes to de-fat.  Separate stock from fat and save both. Fat goes for confit and liquid for stock. (We concentrate the latter).

Add port, garlic and thyme to sauce pan. Heat to a simmer and reduce to 1/4 cup.

 Remove and cut into sections - wings, legs, breasts, and backs. Place the duck in a 425 F oven skin side up in an elevated roasting rack. After 25 minutes, remove breast and wings. Continue cooking legs another 15 minutes. Return breasts and wings to pan and coat pieces with glaze. Return to oven for 3-5 minutes. Serve.

Because it was Ben's Namesday, the Feast day of St. Benjamin of Persia, we had cake. None of us had time to make one. so we went to this little cake shop in town called the Davis Purity Bakery. Run by two sisters and their family, they make these very sweet and gooey cakes. Ben picked a triple chocolate caramel cake, and lusted after it all day. It was pretty good as 2 days later it nearly gone and the goddess wasn't even home to help.