{"id":15399,"date":"2018-01-19T06:47:51","date_gmt":"2018-01-19T06:47:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15399"},"modified":"2018-01-19T06:47:51","modified_gmt":"2018-01-19T06:47:51","slug":"duck-lemon-rosemary-brussels-sprouts-breadcrumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15399","title":{"rendered":"duck, rosemary; tomato; Brussels sprouts, breadcrumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15415\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/duck_B_sprouts_toms.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve\u00a0cooked seared duck breast <a href=\"http:\/\/food.hoggardwagner.org\/?s=duck\">more often than I can count<\/a>, but it&#8217;s never the same, even when\u00a0the trimmings are, and it&#8217;s never a disappointment.<\/p>\n<p>This wonderful local\u00a0bird is available all year round, but I\u00a0can&#8217;t quite get used to enjoying Brussels sprouts in the middle of the winter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15410\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/Brussels_sprouts.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one duck breast (.85 lbs) from Hudson River 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, left standing for about\u00a045 minutes before it was pan-fried inside a small oval enameled cast iron pan, dry, over medium heat for a total of\u00a0about 10 minutes, the fatty side down first, then turned over halfway through, draining the oil from the pan part of the way through [to be strained and used in cooking later, if desired], the duck removed when\u00a0done (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\u00a0it was finished with a drizzle of juice from an organic lemon from Whole Foods Market, a bit of chopped rosemary from Stokes Farm and a drizzle of olive oil\u00a0[NOTE:\u00a0the tenderloin, to the right of the breast proper in the image above, had\u00a0been removed before\u00a0the duck was marinated, but seasoned\u00a0like the rest of it,\u00a0then fried very briefly near the end of the time\u00a0the larger section was cooking]<\/li>\n<li>two\u00a0ripe, halved, Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, dried with a paper towel, placed cut side down inside the pan as the breast was\u00a0was finishing, turned once, seasoned with sea salt and freshly-ground black pepper, arranged on the plates next to the duck and drizzled with a drop of olive oil<\/li>\n<li>micro red amaranth from Two Guys from Woodbridge, a garnish for the tomatoes<\/li>\n<li>small January Brussels sprouts from\u00a0<a href=\"http:\/\/johndmadurafarms.com\/\">John D. Madura Farms<\/a>, snapped directly off their 2-foot stalk, washed, trimmed, and dried, then tossed with olive oil, sea salt and freshly-ground black pepper, roasted in a 400\u00ba oven on a large unglazed Pampered Chef oven pan until they were browned and crisp on the outside (they will taste surprisingly sweet and quite nutty), arranged on the plates and finished with a sprinkling of herbed <em>fresh<\/em> breadcrumbs (although become\u00a0somewhat dry and crusty themselves after 10 days), left from a supply made for <a href=\"http:\/\/food.hoggardwagner.org\/2018\/01\/08\/herb-breaded-mutton-ribs-fennel-roasted-carrots-lacinato\/\">an earlier meal<\/a>, that is, a mixture of crumbs from what was then a day-old polenta boule from She Wolf Bakery, finely-chopped fresh thyme and winter savory leaves from Stokes Farm, a little\u00a0peppermint from Phillips Farm,\u00a0parsley from S. &amp; S.O. Produce, salt, and pepper<\/li>\n<li>the wine was a French (Cotes-du-Rhone) red, <a href=\"https:\/\/flatiron-wines.com\/la-manarine-cotes-du-rhone-2015\">La Manarine, Cotes-du-Rhone, 2015<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines &amp; Spirits<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.europagalante.com\/portfolio\/vivaldi-sonate-di-dresda\/\">Vivaldi&#8217;s &#8216;Dresden Sonatas&#8217;, performed by\u00a0Europa Galante,\u00a0Fabio Biondi, violin, Rinaldo Alessandrini, cembalo, and Maurizio Naddeo, cello<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve\u00a0cooked seared duck breast more often than I can count, but it&#8217;s never the same, even when\u00a0the trimmings are, and it&#8217;s never a disappointment. This wonderful local\u00a0bird is available all year round, but I\u00a0can&#8217;t quite get used to enjoying Brussels sprouts in the middle of the winter. one duck breast (.85 lbs) from Hudson River &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-15399","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\/15399","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=15399"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15399\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}