{"id":11846,"date":"2017-02-28T01:03:21","date_gmt":"2017-02-28T01:03:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11846"},"modified":"2017-02-28T01:03:21","modified_gmt":"2017-02-28T01:03:21","slug":"duck-lemon-rosemary-roasted-paprika-potatoes-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11846","title":{"rendered":"duck, lemon, rosemary; roasted paprika potatoes; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11851\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/duck_potato_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The duck is always a treat, and the vegetables served with it, which always vary, are chosen for their sturdiness and color. It always works. This time there was a small tweak in one of the standby classics, the introduction of some Spanish paprika (<em>picante)<\/em>\u00a0and a little dried dark habanada pepper.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11865\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/red_gold_horizontal.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/collards_kale_scallions.jpg\" \/><\/p>\n<ul>\n<li>one duck breast (12\u00a0ounces) from Hudson Valley Duck,\u00a0the\u00a0fatty side scored in tight cross hatching with\u00a0a very sharp knife, the entire breast then sprinkled\u00a0with a mixture of sea salt, freshly-ground pepper,\u00a0and a little turbinado sugar (infused over a very long time with a whole vanilla bean), the duck\u00a0left standing for about 45\u00a0minutes, this time, before it was pan-fried over medium heat, the fatty side down first, in a tiny bit of olive oil, draining the oil part of the way through [to be strained and used in cooking later, if desired], the breast removed when medium rare\u00a0(cut into 2\u00a0portions to check that the center is of the right doneness, that is, no more than medium rare), left to sit for several minutes before serving, but drizzled with a sweet\u00a0local lemon from Fantastic Gardens of Long Island and drops of a very good Campania olive oil, scattered with a little chopped rosemary from Whole Foods once the duck had been arranged on the plates\u00a0[NOTE: the tenderloin was\u00a0removed from the breast, marinated along with it and\u00a0fried very briefly near the end of the time\u00a0the bulk of the meat\u00a0was cooking, divided in half and served next to it]<\/li>\n<li>four\u00a0red gold potatoes from Keith&#8217;s Farm, scrubbed, halved uncut, tossed with a little olive oil, salt, pepper, a little <em>picante<\/em> Spanish paprika, a large pinch of dark\u00a0home-dried habanada pepper, arranged cut side down on a small\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 375\u00ba-400\u00ba for about 20 or 25 minutes, roasted at about 375\u00ba for about 20 or 25 minutes, arranged on the plates draped with a little bronze micro fennel from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11866\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/red_gold_potatoes1-3.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11867\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/red_gold-2-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one spray of tender collard greens from Norwich Meadows Farm (lower right in the third photograph above), washed twice, drained (some of the water retained and held aside, to be added as the greens cooked) cut roughly, braised until gently wilted inside a heavy enameled cast iron pot in which crushed garlic from Healthway Farms &amp; CSA had been allowed to sweat with some olive oil, the dish finished with salt, pepper, a little crushed dried Sardinian pepperoncino from Buon Italia, and a drizzle of olive oil<\/li>\n<li>Although the wine had been opened one\u00a0full hour before the meal, at first it tasted surprisingly light for a Bordeaux, and especially for a Merlot; a little later in the meal it began to taste like a much more &#8216;important&#8217; wine; it was a French (Bordeaux) red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/chateau-les-charmes-godard-cotes-de-bordeaux-rouge-2008\">Ch\u00e2teau Les Charmes-Godard C\u00f4tes de Bordeaux Rouge 2008<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=722828\">Hans Pfitzner&#8217;s gorgeous 1915 opera, &#8216;Palestrina&#8217;, with Kirill Petrenko conducting the Frankfurt Opera House and Museum Orchestra and the Frankfurt Opera Chorus<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The duck is always a treat, and the vegetables served with it, which always vary, are chosen for their sturdiness and color. It always works. This time there was a small tweak in one of the standby classics, the introduction of some Spanish paprika (picante)\u00a0and a little dried dark habanada pepper. one duck breast (12\u00a0ounces) &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11846","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\/11846","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11846"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11846\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}