The Sixth Day Of Christmas – Six Geese A-Laying And Spiritual Adoption

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“On the sixth day Of Christmas, my true love gave to me six geese a-laying.” – Frederic Austin

Warm, the days of summer keep their dwelling

In my state of mind, while breezing past.

Wild, the geese fly, swarming to their new homes;

Will they find a resting place at last —

Only to lift up their wings in seasons

Different than the calm and peaceful heat?

Water cooling off and cleansing their nerves,

Until cold remains, and they take leave.

Was I made to walk this world and wander?

Am I to be the geese I ponder?

Kelley Porterfield

Belonging might be the heart’s fondest desire, to have a place and a purpose.

The sixth day of Christmas celebrates adoption into the family of God for those who have accepted Christ. As brothers and sisters, as sons and daughters, we can finally rest, knowing we belong to our Heavenly Father, and in that, we inherit brothers and sisters all over the world.

St. Egwin of Worcester became the emblematic saint for the sixth day of Christmas because he protected and defended orphans and widows.

Celebrate the sixth day of Christmas by reaching out to someone who might need community love or a better sense of belonging.

Have them over for this delightful meal of duck (or goose) breast, charred bok choy, and sweet potato noodles with special Hoisin sauce.

Photo by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

Ingredients For The Duck:

  • 2 duck breasts
  • Salt (Enough to lightly sprinkle across the bird)
  • Pepper (Enough to lightly sprinkle across the bird)
  • Zest Of One Mandarin Orange

Ingredients For The Noodles:

  • Leftover Duck Fat
  • 1 TBSP Butter
  • 1 TBSP Olive Oil
  • 1 TBSP Garlic
  • 1 TBSP Soy Or Liquid Aminos
  • 2 TBSP Hoisin Sauce
  • 1/4 Cup Red Wine
  • The Juice Of One Mandarin Orange
  • Salt (To taste)
  • Pepper (To Taste)
  • 2 Sweet Potatoes (peeled and spiraled)

Ingredients For The Bok Choy:

  • Bok Choy
  • Olive Oil (Enough to coat the bok choy)
  • Salt (Enough to lightly sprinkle across the bok choy)
  • Pepper (Enough to lightly sprinkle across the bok choy)

Instructions For The Duck:

  • Score the fat side of the duck breast.
  • Sprinkle with salt and pepper.
  • Allow the duck to come to room temperature (15-45 minutes).
  • Sear the duck breast in a cast iron on medium/high heat for about 5 minutes on the fat side (until it appears dark brown in color) and 2-3 minutes on the opposite side.
  • Use tongs to sear the edges of the dug breast.

Instructions For The Noodles:

  • Add butter, olive oil, and garlic to the leftover duck fat in your cast iron, and sauté on low heat for about 2 minutes.
  •  Add Hoisin sauce and soy. Sauté until well combined with other ingredients.
  • Add red wine, mandarin orange juice, salt, and pepper to the pan and allow to reduce for about 5 minutes.
  • Add sweet potato noodles to the mixture and cook for about 8 minutes or until the sweet potatoes soften. (You may need to cook the noodles in multiple batches, depending on the size of your cast iron.)

Instructions For The Bok Choy:

  • Sprinkle the bok choy with olive oil, salt, and pepper.
  • Char the bok choy in the same cast iron.

Plate the ingredients, serve, and enjoy!

Photo by: Brodie Porterfield

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