Made blueberry gastrique, which is basically fruit cooked with sugar, vinegar, and alcohol, then blended to a sauce. I have four duck breasts that were salted and refrigerated all afternoon, now ready to be grilled, sliced, and served with the gastrique plus the beets, potatoes, and soup.
Unfortunately, this is mostly going straight to the left-overs containers. Everyone here is sick and would rather sip soup in bed than eat duck breast. Can't even get any takers for the duck confit I also made today.
Jeez, I've been cooking for six bleepin' hours.