duck breast with herbs, peppers with basil/balsamic


I know, it looks like we’re eating micro portions of duck and huge helpings of vegetables these days. While this particular image is pretty much all about the camera lens, we really are very fond of vegetables.

  • duck breast from Pat LaFrieda at Eataly, the fatty side scored, then covered with salt, pepper and a bit of sugar, left standing for about half an hour before it was pan-fried, finished with lemon, oil, and chopped fresh rosemary from Stokes Farm, and scattered with chopped lovage from Mountain Sweet Berry Farm
  • small red, orange and purple bell peppers, together with one poblano pepper, from Norwich Meadows Farm, each halved or quartered and sautéed over high heat until slightly caramelized, finished with torn basil leaves from Mountain Sweet Berry Farm and a splash of balsamic vinegar
  • the wine was a phenomenal Portuguese red, Esporao Quinta dos Murças ‘Assobio’