{"id":12140,"date":"2017-03-20T23:22:51","date_gmt":"2017-03-20T23:22:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12140"},"modified":"2017-03-20T23:22:51","modified_gmt":"2017-03-20T23:22:51","slug":"duck-lemon-micro-radish-fingerlings-red-onion-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12140","title":{"rendered":"duck, lemon, micro radish; fingerlings, red onion; spinach"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12146\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/duck_potato_spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s like game. It&#8217;s very much like game, both footed and winged. For most people however, it&#8217;s far\u00a0more accessible. Very easy to find, it&#8217;s also\u00a0very easy to prepare.<\/p>\n<p>We love duck.<\/p>\n<p>We also love roots and greens &#8211; and offbeat micro flavorings too.<\/p>\n<p>I&#8217;ve now introduced the meal we enjoyed\u00a0last night.<\/p>\n<ul>\n<li>one 12-ounce duck breast from Hudson Valley Duck Farm,\u00a0the\u00a0fatty side scored in tight cross hatching with\u00a0a very sharp knife, the entire breast then sprinkled top and bottom with a mixture of sea salt, freshly-ground black pepper,\u00a0and a little turbinado sugar (in our sugar bowl, infused over a very long time with a whole vanilla bean), the duck\u00a0left standing for 30\u00a0or 45 minutes before it was pan-fried over medium heat, first the fatty side down, 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], turned over half way through, removed when medium rare\u00a0(cut into 2\u00a0portions to check that the center is of the right doneness, which means\u00a0no more than medium rare), left to sit for several minutes before finishing it with a drizzle of sweet local lemon from Fantastic Gardens of Long Island and drops of a very good Campania olive oil, <a href=\"http:\/\/www.buonitalia.com\/dettaglio.asp?id=162&amp;subcatid=763\">Lamparelli O.R.O.<\/a>, then scattered with some\u00a0red wasabi micro radish from two Guys from Woodbridge\u00a0[NOTE: the tenderloin would normally have been removed from the breast before it was marinated, but seasoned as the rest of the breast, and\u00a0fried very briefly near the end of the time\u00a0the bulk of the meat\u00a0was cooking, dividing it into two parts and tucking them under the rest of the breast on the plates, but this time I could\u00a0not find a tenderloin to remove]<\/li>\n<li>banana fingerling potatoes from Norwich Meadows Farm and\u00a0\u2018Magic Molly\u2018 purple fingerlings from Mountain Sweet Berry Farm (I wanted to use the purple potatoes but didn&#8217;t\u00a0have enough, so I added the golden ones, and it worked out perfectly, for the aesthetic and the taste), tossed in a bowl with one sliced smallish red onion from Norwich Meadows Farm, a little olive oil, a generous amount of rosemary leaves from Eataly, more than a pinch of\u00a0dark home-dried <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a>, salt, and freshly-ground Tellicherry pepper, then spread onto a large well-seasoned <a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Stoneware+Large+Bar+Pan\/1445\">Pampered Chef<\/a>\u00a0unglazed ceramic oven pan, roasted at 374-400\u00ba for about 20-25\u00a0minutes, or until the potatoes were cooked through and the onion a little crispy<\/li>\n<li>spinach from John D Madura Farm, washed in several changes of water, drained, gently wilted (that is, not reduced too far) inside a large enameled cast iron pot in a little olive oil in which one two cloves of garlic from John D. Madura Farm, halved or quartered, had first been allowed to sweat, then seasoned with salt, freshly-ground black pepper,\u00a0a little crushed dried <em>Itria-Sirissi<\/em> chili (<em>peperoncino di Sardegna intero<\/em>) from <em>Buon Italia<\/em>, drizzled with olive oil and a little sweet loca lemon juice from Fantastic Gardens of Long Island<\/li>\n<\/ul>\n<p>This is the duck breast just before it went into the hot pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12147\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/duck_breast_scored.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>And this is the pan of seasoned and herbed potatoes and onion just before it went\u00a0into the hot oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12148\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/potatoes_red_onion.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/sharon-weeks-cattoo-lodi-malbec-2015.htm?cid=USA\">Sharon Weeks Cattoo Lodi Malbec 2015<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/Ferrero-Piano-Conc-Parodia\/dp\/B000024NYS\/ref=redir_mobile_desktop?_encoding=UTF8&amp;*Version*=1&amp;*entries*=0\">a\u00a0CD album<\/a> of <a href=\"https:\/\/it.wikipedia.org\/wiki\/Lorenzo_Ferrero\">Lorenzo Ferrero<\/a>&#8216;s music which we had purchased blind (probably at Tower Records, sometime in the early 90s), because we had never heard of the composer (always a plus), and also because of the cover.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-12149\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/Ferrero_album_cover-1024x1012.jpg\" alt=\"\" width=\"960\" height=\"949\" \/><\/p>\n<p>[the CD cover art is &#8216;<em>La mano ubbidisce all&#8217;intelletto<\/em>&#8216; [the hand obeys the intellect] (1983) oil on canvas, by <a href=\"https:\/\/it.wikipedia.org\/wiki\/Carlo_Maria_Mariani\">Carlo Maria Mariani<\/a>, an Italian exponent of\u00a0<a href=\"https:\/\/it.wikipedia.org\/wiki\/Anacronismo\"><em>Anacronismo <\/em><\/a>and<em>\u00a0<a href=\"https:\/\/it.wikipedia.org\/wiki\/Pittura_Colta\">Pittura Colta<\/a><\/em>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s like game. It&#8217;s very much like game, both footed and winged. For most people however, it&#8217;s far\u00a0more accessible. Very easy to find, it&#8217;s also\u00a0very easy to prepare. We love duck. We also love roots and greens &#8211; and offbeat micro flavorings too. I&#8217;ve now introduced the meal we enjoyed\u00a0last night. one 12-ounce duck breast &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-12140","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\/12140","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=12140"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12140\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}