After weighing our breasts on day eight I decided to let them hang another day. We took them down on Saturday and the weekend of duck began. First round (mid-day Saturday) was a quick taste as is with some spritzer and fresh lemon.

Round two was dinner on Saturday evening. We wrapped, actually draped, scallops with the prosciutto, sauteed for a bit and placed them on a bed of linguine aglio e olio. The evening continued with a viewing of Angelina Jolie’s Salt.

Sunday night we made a simple clam chowder but replaced the bacon with the duck prosciutto. Very tasty and comforting meal for Mary after her adventure to Arlington to see Dar Williams.

In the midst of all this duckpalooza (and, friends, we have plenty left to share, we just needed to make sure we weren’t gonna kill anyone the first go-around <grin>) we cured the pork belly. By Super Bowl Sunday we should have some fresh bacon as we cheer and celebrate all things Packers.