Magret de Canard (Duck Breast) and Courgette (Squash) Salad; the update

I usually post photos of mon mari’s progress on the house.

This week I decided to show you what I did over the weekend.

But first, a question….

At what age do we stop trying to do things the quick, cheap and easy way and start doing things the right way the first time around?

I didn’t want to spend the money and/or the time to properly secure the front garden (yard) from the bunnies.

Instead I bought Rabbit Repellent and Bunny Begone and all sorts of crap that was ‘guaranteed’ to work, none of which did.

The rabbits ignored it all.

I bought rolls of chicken wire to use to patch the big holes in the chain link fence that was being used as a Bunny Bypass and spent many hours doing fence repair.

The rabbits just found new places to make holes and dig trenches.

I ended up putting chicken wire around my herb garden which is already inside a chain link fence.

I tied string around the cow trough because they like to dig in the middle of the flowers – every night.

It all worked, but I didn’t like it.

And the bunnies were getting bolder.

Friday I decided it was time to concede defeat and do a proper job.

I went to the garden store and bought 60 meters of little wood fencing.

I spent the weekend attaching it to the chain link.

The little bunnies could run right through the chain link.

Now they’ll hit their little heads.  Oof!

I’m pretty sure they won’t try to jump through the links.

Yes, I know the big rabbits can still dig underneath, but, for some reason, wherever there were boards along the fence, put their by the old man that used to live here, the rabbits left it alone.  I’m hoping that if they can’t see the other side they won’t try to dig. And if they do dig, there is still the chain link on the other side of the wood.

I can hope, can’t I?

Rabbits aren’t that smart are they?

Don’t the flowers look better without the string?

As long as we’re looking at gardens…. My herb garden is starting to fill in:

I thought I had lost all my basil with the cold, wet weather we had for a few weeks.  A lot of the leaves turned brown and black but new growth came – thankfully.  Hate to lose the basil just as the tomatoes start.

It’s finally looking like summer:

Oh yeah – mon mari put up the ceiling in the bathroom – and insulated it! Yay!

Romaine lettuce is still going strong in the garden. The courgette are going crazy.

A salad seemed in order for dinner…. Duck Salad.

Duck and Courgette Salad

1 duck breast
2 tbs Balsamic vinegar
1 tbs soy sauce
1/2 tsp garlic powder
1/2 tsp dried thyme
lettuce – enough for 2 main meal salads
3/4 cup cherry tomatoes
2 small summer squash
1/3 cup pimiento-stuffed olives
1 tsp paprika
2 tsp olive oil
2 tbs fresh basil
2 tbs fresh chives
2 tbs fresh oregano
Tomato Vinaigrette

Cross-hatch the fat on the duck breast. In small bowl mix vinegar, soy sauce, garlic and thyme for marinade. Pour marinade over duck and let marinate for 10 – 15 minutes.
Cook duck breast on barbecue starting fat side down for 5 minutes. Make
certain barbecue is away from dried weeds, dried wood and low
trees. With long tongs turn breast over (mind your eyebrows) and
continue cooking another 5 minutes. If there is any fat left on fat side
put fat side down for a few minutes to burn off. Remove from heat and
take a peak (stick knife in center and make a cut) If done to your
liking let rest a minute. It should be red to pink, more done will make
it dry and tough. Let rest 5 minutes, then slice thinly
Slice squash into 1/3″ (1cm) rounds.  Heat 2 tsp olive oil and paprika in a skillet.  Add squash and sauté until lightly browned on both sides, about 8 minutes total.
Cut tomatoes in half.  Tear large basil leaves.  Snip chives. Prepare lettuce. Make vinaigrette.
Put lettuce and herbs in a large salad .  Add half the vinaigrette and toss to combine.  Arrange squash slices, tomatoes, duck and olives on top, drizzle with remaining vinaigrette and serve.

Tomato Vinaigrette

2 tbs ketchup
2 tbs Balsamic vinegar
1 tsp Dijon-style mustard
1/4 tsp paprika
3 tbs olive oil, the good stuff

Mix ketchup, vinegar, mustard and paprika. Slowly add olive oil, whisking constantly.

Note – if there are typos in this – sorry – it’s mon mari’s birthday and he’s waiting to go out…… gotta run…