{"id":2295,"date":"2014-09-29T04:59:17","date_gmt":"2014-09-29T04:59:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2295"},"modified":"2014-09-29T04:59:17","modified_gmt":"2014-09-29T04:59:17","slug":"duck-breast-kartoffelklose-treviso-with-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2295","title":{"rendered":"duck breast, kartoffelkl\u00f6\u00dfe, treviso with balsamic"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/duck_breast_kartoffelkloesse_treviso.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2297\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/duck_breast_kartoffelkloesse_treviso.jpg\" alt=\"duck_breast_kartoffelkloesse_treviso\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>The complex cultural inspirations for this meal may be centered geographically somewhere in the middle of the Alps (French, Italian, Swiss, Austrian, and German), but in execution it\u00a0struck us as being pretty\u00a0Germanic. \u00a0The recipe for the duck breast has become a classic in our kitchen.<\/p>\n<ul>\n<li>duck breast\u00a0from Pat LaFrieda at Eataly, the fatty side scored, then\u00a0covered\u00a0with salt, pepper and a bit of turbinato sugar infused with a vanilla bean, left standing for about half an hour before it was pan-fried,\u00a0finished with lemon, chopped wild wood sorrel from Bodhitree,\u00a0and\u00a0a bit of olive oil<\/li>\n<li><a href=\"http:\/\/www.schallerweber.com\/product\/potato-dumplings\/\">Kartoffelkl\u00f6\u00dfe<\/a>\u00a0(potato dumplings) from\u00a0<a href=\"http:\/\/www.schallerweber.com\/\">Schaller &amp; Weber<\/a>, topped\u00a0by\u00a0a rich sauce composed of duck juices and several intense elements, fresh and frozen, left over\u00a0from earlier\u00a0meals, including the spicy sauce from the quail served two days back, extended with a bit of good chicken stock, and finished with chopped lovage from Windfall Farms<\/li>\n<li>treviso from Campo Rosso Farm (located in\u00a0Berks County, Pennsylvania, new to the Union Square Greenmarket, s<span style=\"color: #393939;\">pecializing in greens and vegetables)\u00a0<\/span>quartered,\u00a0marinated for half an hour in a mix of garlic from Norwich Meadows Farm, balsamic vinegar, olive oil, salt and pepper, then pan-grilled and finished with some of the reserved marinade<\/li>\n<li>the wine was a wonderful Austrian red which was not particularly Alpine, but definitely Germanic,\u00a0<a href=\"http:\/\/www.winzerkeller-andau.at\/index.php\/18-zweigelt-selection\">Andau Zweigelt Burgenland 2012<\/a>\u00a0 (the maker,\u00a0Winzerkeller Andau, is a 300-member co-op located in a tiny village of on Austria&#8217;s border with Hungary)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; The complex cultural inspirations for this meal may be centered geographically somewhere in the middle of the Alps (French, Italian, Swiss, Austrian, and German), but in execution it\u00a0struck us as being pretty\u00a0Germanic. \u00a0The recipe for the duck breast has become a classic in our kitchen. duck breast\u00a0from Pat LaFrieda at Eataly, the fatty side &hellip;<\/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-2295","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\/2295","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=2295"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2295\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}