Special Thanks to Jim Reichardt of Liberty Duck...

For Your Friendly Warmth and the Kind of Second Nature Expertise

that can only come from lifelong, hands-on experience like yours. Thank you not only for enriching our "Let Them Eat Duck!" Menu Class on Dec. 10, but also for raising the best of all possible ducks so that we can all have the opportunity to grace our lives with Liberty in the pursuit of gustatory happiness. [For more information please see http://www.libertyducks.com/about.html]

Below: Jim Reichardt [right] manning the grill with Don Baumhefner [left] for grape vine smoked Duck Breasts sauced with a port balsamic reduction.