Ducks and Barbeques: a natural combination?

Prof. Hubs and I attended a BBQ recently for new faculty members and their families.  It was at the home of a returning professor at the college in a nice suburban neighborhood; the kind you see in every suburb in every state of this grand country of ours.  It was your usual shindig, with heaping serving plates of potato salad, coleslaw, bbq-ed meats and chips, etc.  The only odd thing was the yellow adolescent DUCK who was waddling between the attendee's feet.  He was a very social duck.  He joined in on people's conversations, respecting the circle of conversation.  He was gregarious and jovial.  He entertained the children and adults alike with no complaints (that I could see.)  I became quite fond of him in the first moments of my becoming aware of his presence at the party.  After he began nipping at my painted toenails, however, our amicable relationship ended.  Then the terrorist tactics began.  I felt especially sorry for the children-he's half their size and not shy about eating the food right off of their plates or drinking out of anyone's cup...  The creepiness factor set in when he went crazy for one of the kid's chicken tenders....ewwww....  After he had sufficiently riled up the guests he went home to the neighbor's house.  Apparently, he is a house duck.

It was quite an adventure.  I don't think I would have been to a bbq in NYC with a duck that wasn't on the menu...  Oh, Midwestia!

In completely unrelated news:

I concocted a lovely Provençal sauce of sorts to top white fish filets after Prof. Hubs and I returned from Trader Joe's (an hour's drive, mind you) with those amazing frozen Halibut steaks...  We will definitely be eating this again, mostly because it's made of all pantry items:

PROVENÇAL TOPPING

 for white fish filets (cod, haddock, halibut, bass, etc...)

Olive oil

3 cloves garlic, chopped

1 large shallot, chopped

1/2 tsp oregano

pinch of red pepper flakes or a few turns black pepper

1 can diced tomatoes

1/2 cup chopped black olives (I used Kalamata)

2 Tbsp capers, chopped

1 cup dry white wine

1 Tbsps Balsamic vinegar

In a sautée pan heat olive oil on Med-High heat.  Add garlic, shallot, oregano, pepper, cook until garlic is light brown.  Add tomatoes, black olives and capers.   Combine, cook for one minute.  Add wine, cook until alcohol smell has gone.  Add Balsamic vinegar, stir all around, top  your fish filets!  Yay for cheap food that is made of stuff you have in your house already!!!