grilled duck breast, white beets, Brussels sprouts


I took advantage of the fact that weather lately has been cooler than normal, so this entrée looks very much like winter, or at least like the more mature weeks of autumn, but I’m still expecting some more mild evenings, and meals which will reflect the gentler side of the season.

  • duck breast (Pat laFrieda, from Eataly), brushed with salt, pepper, and a bit of sugar, allowed to rest for at least a half hour before being pan-fried, finished with a squeeze of lemon, some chopped rosemary from Queens County Farm, and a dribble of olive oil
  • white beets from Norwich Meadows Farm, braised with butter and chopped red onion, finished with mint from Phillips Farm
  • Brussels sprouts from S.S. & O. Farm, tossed with salt, pepper, and some olive oil, then roasted in a 400º oven for twenty minutes or so
  • the wine was a luscious Bordeaux, Chateau d’Arcins Haut-Medoc Cru Bourgeois 2012 from Astor wines