Everyone took a carcass and began picking and pulling off the cold meat
Did you know that in France it's good manners to just put your bread directly on the table? The plate you see is for gnawed duck bones and pieces of gristle.
Once the carcasses were picked clean, a big bowl of salad was passed, followed by a cheese course. We finished dinner with a platter of freshly sliced pineapple and some great sticky molasses bars that Helen made.
Here's my take on duck bones: eating them is a lot of effort for not very much meat. I think the fun of the evening is in the camaraderie and the wine!
Many 'merci beaucoups' to Christiane and her faithful helper, Jean-Paul for an enjoyable and very interesting two days of doing ducks!