{"id":10316,"date":"2016-11-05T02:13:10","date_gmt":"2016-11-05T02:13:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10316"},"modified":"2016-11-05T02:13:10","modified_gmt":"2016-11-05T02:13:10","slug":"duck-micro-beets-brussels-sprouts-tomato-micro-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10316","title":{"rendered":"duck, micro beets; brussels sprouts; tomato, micro fennel"},"content":{"rendered":"

\"duck_breast_brussels_sprouts\"<\/p>\n

For some reason, although I almost always serve the same cut, it almost always comes from the same farm, and I think, except for the finishing herb or micro green, I’ve always used the same basic recipe, the duck breasts I cook taste a little differently each time.<\/p>\n

This might not be unexpected in the real world of small-scale farming, but this time I might credit it partly to\u00a0my taking more time than I normally do in scoring the fat on top of the meat. Smaller islands of caramelized fat must have\u00a0helped in an enjoyment of both the textures and the taste. The obvious ‘fancy-ham’ pattern in the picture above describes what I mean: The piece of duck (half of a 12-ounce breast) shown was only about 3 inches across.<\/p>\n

The Brussels sprouts were our first of the fall. They came on a 2-foot stalk, but were nevertheless quite small, took very little time in the oven, and were absolutely fine.<\/p>\n

The golden heirloom tomato was more delicate than I had\u00a0been prepared for, or else I was distracted and just left it on the hot grill pan a little too long, so it ended up\u00a0looking less like a tomato in that same picture, but it definitely tasted like a great one,\u00a0and the seasoning I used\u00a0amplified its virtues.<\/p>\n