{"id":16439,"date":"2018-04-05T01:10:50","date_gmt":"2018-04-05T01:10:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16439"},"modified":"2018-04-05T01:10:50","modified_gmt":"2018-04-05T01:10:50","slug":"duck-sausage-balsamic-cherry-cress-roast-carrots-chives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16439","title":{"rendered":"duck sausage, balsamic cherry; cress; roast carrots, chives"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16440\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/duck_sausage_carrots.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It wasn&#8217;t a great meal, but it was pretty good, and it included 2 elements never before seen on these pages: Something called &#8216;duck rillettes sausage&#8217; (the farm describes it as\u00a0&#8216;shredded duck confit sausage&#8217;)\u00a0and a balsamic dried cherry thyme compote.<\/p>\n<p>Rather than pan-grilling the sausage, I should probably have\u00a0fried the links\u00a0in a heavy pan, at a lower flame. They\u00a0were uncooked, but they weren&#8217;t pork, so I probably left them on the grill pan too long, compromising a full appreciation of the flavors, which included vegetables and spices.<\/p>\n<ul>\n<li>four duck rillettes sausages (17 ounces)\u00a0from Hudson Valley Duck Farm, pan-grilled for a few minutes<\/li>\n<li>served with\u00a02 condiments: a thick compote made by heating together an ounce of balsamic vinegar, and ounce of dried cherries, an ounce of turbinado sugar, and a sprig of thyme from Eataly, reduced\u00a0until the cherries were plump and the liquid syrupy; and a <a href=\"https:\/\/us.maille.com\/products\/old-style\">Maille &#8216;Old Style&#8217; whole-grain Dijon mustard<\/a>, which\u00a0arrived on the plate at the other end of the sausages in the image at the top, only after the photo was taken.<\/li>\n<li>wild cress from Lani&#8217;s Farm, dressed with Farnkies olive oil, a drizzle of Whoile Foods organic lemon, Maldon salt, and freshly-ground black pepper<\/li>\n<\/ul>\n<p>There were also some over-wintered carrots, and it was now early spring. I had purchased them almost 2 weeks earlier, in fact; they had been waiting in the crisper.\u00a0All of which meant that it\u00a0was pretty\u00a0remarkable that they were so tasty last night.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16445\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Kyoto_carrots-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>Kyoto <a href=\"http:\/\/www.carrotmuseum.co.uk\/red.html\">red carrots<\/a> from Norwich Meadows Farm, well scrubbed and trimmed, dried, cut into bite-size pieces, tossed inside a bowl with\u00a0a little Portuguese olive oil, sea salt, freshly-ground black pepper, plus one and a half\u00a0teaspoons of crushed Sicilian fennel seed, placed,\u00a0not touching, on a\u00a0large ceramic Pampered Chef oven pan, roasted at 425\u00ba for half an hour, or until tender, arranged on the plates and garnished with\u00a0micro\u00a0kohlrabi from\u00a0scissored chives from Phillips Farms [now, after seeing their color after cooking, we can understand\u00a0why I didn&#8217;t want to serve these carrots with the salmon the other night]<\/li>\n<li>the wine was an Italian (Puglia) red,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku00988.html\">Cantele Salice Salentino Riserva 2014<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the second act of\u00a0<a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4491662\">Mozart\u2019s 1791\u00a0<em>Singspiel\u00a0<\/em>(a proto-musical), \u2018Die Zauberfl\u00f6te, a 1996 recording by\u00a0 John Eliot Gardner leading the Monteverdi Choir, and the English Baroque Soloists, with\u00a0Harry Peeters, Cyndia Sieden, Christiane Oelze, Michael Schade, Gerald Finley, Constanze Backes, Detlef Roth, Ewe Peper, Susan Roberts, Carola Guba, Maria Jonas, Andreas Dieterich, Jan Andreas<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It wasn&#8217;t a great meal, but it was pretty good, and it included 2 elements never before seen on these pages: Something called &#8216;duck rillettes sausage&#8217; (the farm describes it as\u00a0&#8216;shredded duck confit sausage&#8217;)\u00a0and a balsamic dried cherry thyme compote. Rather than pan-grilling the sausage, I should probably have\u00a0fried the links\u00a0in a heavy pan, at &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-16439","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\/16439","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=16439"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16439\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}