{"id":1088,"date":"2010-09-22T17:01:10","date_gmt":"2010-09-22T21:01:10","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1088"},"modified":"2010-09-22T17:01:10","modified_gmt":"2010-09-22T21:01:10","slug":"ducketta-tomato-herbed-la-ratte-92110","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1088","title":{"rendered":"&#8220;ducketta&#8221;, tomato, herbed La Ratte 9\/21\/10"},"content":{"rendered":"<div><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/09\/La_Ratte_Berried_Treasures.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1105\" title=\"La_Ratte_Berried_Treasures\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/09\/La_Ratte_Berried_Treasures.jpg\" alt=\"\" width=\"400\" height=\"600\" \/><\/a><\/div>\n<div>This duck breast was incredibly delicious, and unlike any domesticated bird I&#8217;d ever tasted. \u00a0It was closer in taste to the wild duck Barry and I had enjoyed in a small tavern below the Austrian inn in which we stayed overnight in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Melk\">Melk<\/a> years ago. \u00a0On that occasion however the meat included a pellet from the hunter&#8217;s shotgun (discovered in time), evidence of its origins.<\/div>\n<ul>\n<li>grissini (<a href=\"http:\/\/www.robertoalimentare.com\/eng\/catalogo_visua.asp?id=29&amp;idcat=54\">Roberto<\/a>)<\/li>\n<li>&#8220;<a href=\"http:\/\/www.nytimes.com\/2008\/12\/24\/dining\/24mini.html\">ducketta<\/a>&#8220;, using the two halves of a complete duck breast from the smallish\u00a0<a href=\"http:\/\/www.chefsdailyfoodbank.com\/2009\/10\/lola-duck.html\">Lola<\/a> heritage breed produced by <a href=\"http:\/\/newyork.seriouseats.com\/2010\/06\/market-scene-union-square-greenmarket-farmers-market-manhattan-hudson-valley-duck-farm.html\">Hudson Valley Duck Farm<\/a> and\u00a0purchased at the <a href=\"http:\/\/www.newamsterdammarket.org\/\">New Amsterdam Market<\/a> (although the farm can also be found in the Union Square Greenmarket on Mondays), stuffed with a paste of garlic, crushed fennel seeds, chopped rosemary, grated parmesan and oil, then seasoned and browned on top of the range, and finally turned over and roasted in the oven; \u00a0accompanied by a halved, seasoned, grilled orange heirloom tomato from\u00a0<a href=\"http:\/\/newyork.grubstreet.com\/2010\/03\/greenmarket_goddess_nevia_no_i.html\">Bodhitree Farm<\/a> in the Greenmarket, finished with a light brushing of balsamic vinegar; and small La Ratte potatoes from\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures Farm<\/a> (also in the Greenmarket) which had been halved lengthwise, tossed with oil, chopped rosemary and sage, seasoned, and roasted on a ceramic pan in the oven<\/li>\n<li>wine: \u00a0Spanish red, Navarre, <a href=\"http:\/\/www.67wine.com\/sku066036.html\">Inurrieta 2005 Sur<\/a> (75% Garnacha, 25% Graciano) from <a href=\"http:\/\/www.67wine.com\/index.asp\">67 Wine<\/a><\/li>\n<li><a href=\"http:\/\/www.67wine.com\/index.asp\"><\/a>candied slices of ginger<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This duck breast was incredibly delicious, and unlike any domesticated bird I&#8217;d ever tasted. \u00a0It was closer in taste to the wild duck Barry and I had enjoyed in a small tavern below the Austrian inn in which we stayed overnight in Melk years ago. \u00a0On that occasion however the meat included a pellet from &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1088","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1088"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1088\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}