Breakfast
Stewed apricots
Whole-wheat raspberry pancake (same batter as yesterday, with frozen raspberries dropped in this time)

Lunch
Nachos

Dinner
Slow-roasted duck with sage, ginger, and rhubarb sauce
Carrots and potatoes in olive oil

Recipes:

STEWED APRICOTS
Dried apricots
Water
Sugar (about 1/3 c. per pound of apricots)

Place dried apricots in a saucepan with enough water to barely cover them. Add sugar. Bring to a boil, then reduce to a simmer and cook about 45 minutes. Add water if necessary to keep the pan from becoming dry.

NACHOS
White corn tortilla chips
1/2 can fat-free refried beans
1 fresh hot banana pepper, sliced thin
1/2 a small onion, diced
3/4 c. shredded cheddar cheese
1 avocado, chopped
1/2 to 3/4 c. sliced lettuce
1/4 c. chopped cilantro
salsa

Preheat oven to 350 degrees.
Spread chips on a baking sheet and dollop with beans. Scatter peppers and onions, then top with cheese. Bake until cheese is melted and bubbling.
Remove nachos from oven and scatter avocado, lettuce, and cilantro on top. Serve with salsa.

SLOW-ROASTED DUCK WITH SAGE, GINGER, AND RHUBARB SAUCE
This is adapted from a recipe by Jamie Oliver, one of my favorite chefs.
1 2-lb. duckling
salt and freshly ground black pepper
a knob of fresh ginger, grated coarsely
1 c. rhubarb (frozen is fine), chopped small
a few sprigs of fresh sage, chopped coarsely
4 cloves garlic, chopped coarsely
1 onion, sliced thin
1/2 c. sherry
3/4 c. chicken stock

Preheat oven to 350 degrees. Season duck generously inside and out. Combine ginger, rhubarb, sage, garlic, and onion and stuff in cavity of duck. Bake in a 12-inch cast-iron pan until skin is crisp, juices run clear, and leg bones can be easily loosened (this should take about two hours or so). Drain off fat when necessary (you can clarify it and reserve it for roasting potatoes another time).
When duck is done, remove it to a plate. Pour off remaining fat in pan. To make sauce, pull out stuffing and add it to the pan along with sherry and cooking stock. Cook on high until consistency is to your liking. Press sauce through a coarse sieve.

CARROTS AND POTATOES IN OLIVE OIL
2 Tbs. olive oil
3 carrots, sliced
1 russet potato, chopped into 1/2-inch cubes
2 cloves garlic, minced
a couple of sprigs of fresh thyme, pulled from the stem

Heat olive oil in a large skillet. Add carrots and potato and saute until the carrots' color brightens. Add garlic and thyme and toss, then cover and continue cooking on low. Every once in a while, remove the cover and stir. Cook until vegetables are tender.