Okay, so it wasn't my ducks, but my duck eggs, and they weren't featured or anything, but they were an ingredient in the barley pasta for the sugo at the Grange Restaurant's wild duck cook-off against my friend, Hank Shaw, and their chef Tuohy.
It so happens that the sugo was the most-asked-for dish of the night, and so I'm a bit proud, or at least relieved that there was no epidemic in Sacramento the next day from some rare duck bacterium.
It's a pretty neat feeling to know that your stuff has the stuff. Of course, all I do is make sure they have food, water, and shelter, but it's nice to know they live in my back yard.
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