My name is Will DeFrees, and this is the Sunday Scaries Podcast.

You are here for the Sunday Blues.

This week we're going to discuss the proper way to cook duck,

a holiday plea for shoppers everywhere, and the post-thanksgiving talkdown.

But before we get started, a programming note. If you need a shirt for loafing around on Sundays,

look no further than Sunday-scaries.com slash shop where you find t-shirts, tote bags, and mugs.

Not only will this help support the show, but you can look good doing it too. Now, let's get into it.

If there's one thing that can calm your mind after a long weekend filled with regret,

it's an amazing Sunday dinner. A jazz playlist on your speakers,

a stout glass of inexpensive wine poured, and a tasty enough dinner that will, at the very least,

make you feel productive for making it. For majority of my life, my favorite food was one of the

most simple foods to actually make, lobster. Five minutes in a pot of boiling hot water,

and you have yourself one of the freshest meals your stomach could desire.

Unfortunately, lobster dinners are few and far between reserved only for special

occasions like New Year's Eve and the Fourth of July. It wasn't until I made a new friend who

taught me about my current favorite food. His name is Pierre, and yes, he's about as French as they

come. Whenever he makes his food stateside, he manages to cook amazing meals for us to pass any

Michelin-starred restaurant. Not that I really know what any Michelin-starred restaurant is like,

but still. The dish I'm speaking of? Duck. In the past, my duck intake was fairly limited if even

exists in it all. Most of the time, it was duck fat potatoes or something similar, but never a juicy

slice of duck breast with perfectly crispy layer of fat across the top. But when making this

trademark fall in winter meal, I soon learned that it wasn't as easy as just tossing down the

...