{"id":1848,"date":"2014-08-02T06:57:08","date_gmt":"2014-08-02T06:57:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=1848"},"modified":"2014-08-02T06:57:08","modified_gmt":"2014-08-02T06:57:08","slug":"duck-breast-with-wood-sorrel-cauliflower-with-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1848","title":{"rendered":"duck breast with wood sorrel, cauliflower with herbs"},"content":{"rendered":"

\"duck_breast_purple_cauliflower\"<\/a><\/p>\n

Yesterday was Friday, and so, like good christians everywhere (actually, not including us, and, are there any left?), we had sea food – duck, to be specific. Oh yes, in the middle ages, duck, as waterfowl, if you could manage to successfully poach it from the local lord’s wetlands, was sometimes accepted as \u201cfish\u201d for the purpose of a proper observance of Fridays and other fast days (and this was even before the Jesuits were invented!). \u00a0Acceptable as \u201cfish\u201d on those days were whales and porpoises, even beaver, seals, geese, also ducks, and god only knows what else (and it seems she certainly wasn\u2019t saying).<\/p>\n

Nobody told me about any of this while I was laden\u00a0with weekly visitations of fish sticks as a good Catholic\u00a0child (also, who really knew what was in those frozen batons, although the answer\u00a0may have been less outlandish\u00a060 years ago than it is today), but the gods will surely forgive Barry and me\u00a0our stretching the definition of sea food, because last night\u2019s repast was heavenly.<\/p>\n

After an\u00a0appetizer\u00a0of heirloom tomatoes and wild watercress, we shared a\u00a0simple duck breast (by Pat LaFrieda, a total of .74 pounds for both of us, from Eataly) which I scored and covered\u00a0in salt, pepper, and a bit of sugar, then let sit for an hour before saut\u00e9ing it, finishing it\u00a0with a squeeze of lemon, some terrific wood sorrel (from Bodhitree), and oil. \u00a0The accompaniment was purple cauliflower from Tamarack Hollow Farm, saut\u00e9ed with red onion, garlic, and chiles, and\u00a0finished with mint and basil (I hadn’t\u00a0enough of the preferred mint, so I sent some\u00a0basil in as reinforcements).<\/p>\n

Largely because we still had wine left, there was a\u00a0third\u00a0course consisting of \u00a0very small bits\u00a0of two very good cheeses, “Manchester”, a semi-hard aged raw goat milk (Oberhasli goats) \u201cpeasant tome\u201d, from Consider Bardwell, and “Landaff”, a New England raw-milk cheese from\u00a0Holstein cows,\u00a0inspired by Welsh tradition, made by Landaff Creamery. \u00a0Accompanying them were thin slices of\u00a0of hard-toasted Pugliese bread from Sullivan Street Bakery.<\/p>\n

Our wine was a California Pinot Noir, Mossback Central Coast Pinot Noir 2012<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday was Friday, and so, like good christians everywhere (actually, not including us, and, are there any left?), we had sea food – duck, to be specific. Oh yes, in the middle ages, duck, as waterfowl, if you could manage to successfully poach it from the local lord’s wetlands, was sometimes accepted as \u201cfish\u201d for …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1848","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\/1848","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1848"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1848\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}