{"id":17483,"date":"2018-06-04T20:45:45","date_gmt":"2018-06-04T20:45:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17483"},"modified":"2018-06-04T20:45:45","modified_gmt":"2018-06-04T20:45:45","slug":"duck-breast-micro-mustard-rosemary-potatoes-cardoon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17483","title":{"rendered":"duck breast, micro mustard; rosemary potatoes; cardoon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17486\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/duck_cardoon_potato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was the 3rd of June; it wasn&#8217;t supposed to be a day for a wintry meal, but as I considered my stocks, and the cold outside temperature, my original conception of it gradually evolved into something looking and feeling like something more appropriate for a cooler month.<\/p>\n<ul>\n<li>one\u00a014-ounce\u00a0duck breast from Hudson River Duck Farm,\u00a0the\u00a0fatty side scored in tight cross hatching with\u00a0a very sharp knife, the entire breast then rubbed,\u00a0top and bottom, with a mixture of sea salt, freshly-ground black pepper,\u00a0and a little turbinado sugar, then left standing, first inside the refrigerator and later on the counter for about\u00a0an hour altogether before it was pan-fried, fatty side down first, inside a small oval enameled cast iron pan over medium heat for a total of about 9 minutes, turning once, draining the oil\u00a0after the first few minutes (the fat to be strained and used in cooking at another time, if desired), removed when medium rare, cutting crosswise into 2\u00a0portions and checking that the center\u00a0was of the right doneness, which means <em>definitely no more than medium rare<\/em>, and maybe even a bit less, left to sit for several minutes before it was finished\u00a0with a drizzle of juice of an organic lemon from Whole Foods Market, and a little Spanish (Seville) house olive oil from Whole Foods Market, finished on the plates garnished with micro mustard greens from Windfall Farms<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Peter_Wilcox_large_image-1.jpg\" \/><\/p>\n<ul>\n<li>a pound of so of medium-size <a href=\"https:\/\/www.nytimes.com\/2011\/09\/14\/dining\/the-new-peter-wilcox-potato.html\">Peter Wilcox potatoes<\/a> (purple skin, golden flesh) from Tamarack Hollow Farm, scrubbed, their skins left on, cut into wedges, tossed with a little olive oil, sea salt, freshly-ground black pepper, rosemary leaves from Stokes Farm, and a bit of crumbled dry golden\/orange <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>,<span class=\"Apple-converted-space\">\u00a0 the potatoes\u00a0<\/span>arranged, cut side down, on a medium Pampered Chef unglazed ceramic pan, roasted at 400\u00ba for about 35 minutes, garnished with chopped summer savory from Stokes Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17495\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/cardoons-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two bundles of <a href=\"https:\/\/www.ediblemanhattan.com\/recipes\/burdock\/\">spring seed stalk burdock<\/a> (or wild cardoon, but think &#8216;artichoke&#8217; for the flavor!) from <a href=\"https:\/\/medium.com\/@NYCGreenmarkets\/from-organic-to-ornery-72b8c7497e3e\">Gorzynski &#8216;Ornery&#8217; Farm<\/a>, the tops, with the leaves, removed, the stems washed, the bitter outer stringy layer pulled back from the center and torn off, using a thumb, until what remained was only the creamy pale-to-medium green interior, each stem cut into 2-inch segments as it was completed, and those pieces dropped into a bowl of water in which a heavy squeeze of lemon had been added (to keep the burdock from oxidizing and turning brown), removed from the bowl when all the stalks had been cleaned and cut, dried on a kitchen towel, tossed into a dry bowl with a little olive oil, sea salt, and freshly-ground black pepper, arranged on a large\u00a0Pampered Chef unglazed ceramic pan, roasted on another shelf of the same 400\u00ba oven for about 30 minutes, then tossed while still in the pan with roughly-chopped Common mint from\u00a0S. &amp; S.O. Produce [<strong>I was already heating the oven for the potatoes, but I could also have just saut\u00e9ed the cardoon inside a pan on top of the range, maybe in brown butter, finishing with a squeeze of lemon juice<\/strong>]<\/li>\n<li>the wine was an Austrian (Carinthia) red,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=10659&amp;searchtype=Contains&amp;term=Markowitsch&amp;p=1\">Markowitsch\u00a0Blaufr\u00e4nkisch 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17498\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/Eggleston_trike_Giteck.jpg\" alt=\"\" width=\"500\" height=\"489\" \/><\/p>\n<ul>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/dp\/B000000R3E\/ref=cm_sw_r_oth_api_i_dPlfBbFK3P1VA\">Janice Giteck&#8217;s album, &#8216;Home (revisited)&#8217;<\/a> (I bought the CD at Tower Records in 1992, basically because I loved the cover, and because it was in the New Music section; at the time I had never heard of the composer, I didn&#8217;t know that the image was by Eggleston, and I didn&#8217;t know she had dedicated the pieces to people living with AIDS)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was the 3rd of June; it wasn&#8217;t supposed to be a day for a wintry meal, but as I considered my stocks, and the cold outside temperature, my original conception of it gradually evolved into something looking and feeling like something more appropriate for a cooler month. one\u00a014-ounce\u00a0duck breast from Hudson River Duck Farm,\u00a0the\u00a0fatty &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-17483","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\/17483","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=17483"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17483\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}