{"id":19783,"date":"2018-11-06T23:37:56","date_gmt":"2018-11-06T23:37:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19783"},"modified":"2018-11-06T23:37:56","modified_gmt":"2018-11-06T23:37:56","slug":"duck-breast-sauteed-scapes-chilis-wilted-red-napa-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19783","title":{"rendered":"duck breast; saut\u00e9ed scapes, chilis; wilted red napa, fennel"},"content":{"rendered":"

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I thought this was going to be almost a throwaway meal, one which would be quick, easy, and include ingredients I didn’t want to hang around the apartment while we were gone for 5 days. I didn’t even expect to post about it, since there was nothing original or totally new in any of its elements.<\/p>\n

But it all turned out to be pretty awesome, so here’s the story.<\/p>\n

The only thing that was really new was this Napa cabbage (sometimes called ‘Chinese cabbage’), meaning the fact that it was a red<\/em> Napa cabbage, something I had not cooked before. I had however at least once before used the recipe that I worked with last night on a green cabbage<\/a>.<\/p>\n

It was the last red Napa cabbage on the farmer’s table; it was beautiful to me, and it looked a little lonely, so I swept it up and brought it home.<\/p>\n

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It had to be roughly chopped and washed (although it’s actually a pretty neat<\/em> ‘green’), and then drained.<\/p>\n

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