Just quickly

So, here i am, programming, but i need a minute to breath. I can't think of anything else right now, just that how unbelievably surreal it is, that i'm eating duck with orange sauce for lunch. At the firm.
The whole day I'm sitting in my chair, trying to avoid stupid things, making a small program to check some stuff. And then, i realize, that the weekend's memories coming back, when i was making that world famous duck. For myself only.
Well... it's hard to admit, but it took really long time to make it. I had to put the duck back to the oven 3-4 times, while i could say, it's done. I made in this time my potatoes (new recipe, new fav), and my little tarts. They were all wonderful (and now, all the cream which i had in my fridge is disappeared, what delights me), i made 2 with kiwi and strawberries, and one with pear. The are really tasty. :) I'm pretty confident with the dough, so nothing can go wrong now. :) Almost. I haven't made the apple-apricot right now.
But back to the duck. I read in the Book, that it takes 1.5 hours to cook a 2 kg duck without stuffing. Of course i forgot to look at the clock when i started to cook it. I cried for help!!
The next thing was in the Book, that if i pick the drumstick of the duck and the juices are pale yellow, then the duck is done. Well.... i picked it. It was yellow. But the duck was really underdone.
And it went on and on. 2 more times. But the Book also warns not to overcook the duck, because then it will be unpleasant and dry. I definitely did not want that!
OK, so i was struggling with the bird. The sauce wasn't easier. For first attempt i'd misunderstood the Book, and wanted to boil down the Port WITH the DUCK FAT. OMG... how stupid can be? I was lucky, that i read 2 more times the book before i went on, and then i realized that i should boil down only the Port, because there were no duck juices. I just left out the Cointreau, because in my opinion the sauce already had enough orange flavor.
But at the end everything came together. :) And I'm OK.