It seemed like these peppers could have been grown just to accompany this duck, or perhaps the other way around.
Also, they were both assertive in both texture and flavor, so there wasn’t much else to add. I’m glad I forgot about the micro greens at the end; the plate was both complex enough and colorful enough without them.
- one 13-ounce Macelleria duck breast from Flatiron Eataly, the fatty side scored in tight cross hatching with a very sharp knife, the entire breast then rubbed, top and bottom, with a mixture of local P.E. & D.D. Seafood Long Island sea salt, freshly-ground black pepper, and a little turbinado sugar, left standing in an oval plate for about 45 minutes, then pan-fried, fatty side down first, in a scant amount of olive oil inside a small oval enameled cast iron pan over medium heat, normally for a total of about 9 minutes, turning once and draining the oil after the first few minutes (the fat could be strained and used in cooking at another time, if desired), removed when medium rare, or maybe even a bit less, since it will continue cooking while sitting on the counter, cutting the breast crosswise into 2 portions and checking that the center for the right doneness, left to sit for several minutes before it was finished with a squeeze of an organic Mexican lemon from Whole Foods Market, sprinkled with a bit of very fresh and fragrant chopped epazote from Jayne’s TransGenerational Farm, and drizzled with a little Portuguese house olive oil from Whole Foods Market
- ten ounces of ‘lunchbox peppers’ from Campo Rosso Farm, halved or quartered, depending on their size, the seeds and membranes removed (there were very few of either), sautéed over a high flame until slightly caramelized, one sliced small red onion from Norwich Meadows Farm added near the end, a little later still the white section of 2 small some chopped scallions from Alex’s Tomato Farm in the 23rd Street Saturday Greenmarket plus a pinch of the now powdered remains of some light-colored home-dried habanada pepper I had purchased fresh from Norwich Meadows Farm back in 2017, and local sea salt and chopped zaatar [actually, origanum syriacum] from TransGenerational Farm, the vegetables arranged on the plates, sprinkled with more of the ‘oregano’ and drizzled with a bit of balsamic vinegar
- the wine was an Oregon (Willamette Valley/Dundee Hills) red, Erath Oregon pinot noir 2016, ordered directly from Erath
There was fruit for dessert. No fussy.
- one perfectly ripe halved medium size Korean melon drizzled with lemon juice and sprinkled with a little salt
- the music throughout was a superb performance of Haydn’s Die Jahreszeiten’, with Bruno Weil conducting theCapella Coloniensis and the Tölz Boys Choir