{"id":23700,"date":"2019-08-20T22:46:05","date_gmt":"2019-08-20T22:46:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23700"},"modified":"2019-08-20T22:46:05","modified_gmt":"2019-08-20T22:46:05","slug":"duck-breast-epazote-peppers-scapes-red-onion-melon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23700","title":{"rendered":"duck breast, epazote; peppers, scapes, red onion; melon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23701\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/duck_breast_peppers.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It seemed like these peppers could have been grown just to accompany this duck, or perhaps the other way around.<\/p>\n<p>Also, they were both assertive in both texture and flavor, so there wasn&#8217;t much else to add. I&#8217;m glad I forgot about the micro greens at the end; the plate was both complex enough and colorful enough without them.<\/p>\n<ul>\n<li class=\"p1\">one 13-ounce Macelleria duck breast from Flatiron Eataly, the fatty side scored in tight cross hatching with a very sharp knife, the entire breast then rubbed, top and bottom, with a mixture of local P.E. &amp; D.D. Seafood Long Island sea salt, freshly-ground black pepper, and a little turbinado sugar, left standing in an oval plate for about 45 minutes, then pan-fried, fatty side down first, in a scant amount of olive oil inside a small oval enameled cast iron pan over medium heat, normally for a total of about 9 minutes, turning once and draining the oil after the first few minutes (the fat could be strained and used in cooking at another time, if desired), removed when medium rare, or maybe even a bit less, since it will continue cooking while sitting on the counter, cutting the breast crosswise into 2 portions and checking that the center for the right doneness,\u00a0left to sit for several minutes before it was finished with a squeeze of an organic Mexican lemon from Whole Foods Market, sprinkled with a bit of very fresh and fragrant chopped epazote from Jayne&#8217;s TransGenerational Farm, and drizzled with a little Portuguese house olive oil from Whole Foods Market<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23715\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/peppers_lunchbox.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>ten ounces of\u00a0\u2018lunchbox peppers\u2019 from Campo Rosso Farm, halved or quartered, depending on their size, the seeds and membranes removed (there were very few of either), saut\u00e9ed over a high flame until slightly caramelized, one sliced small red onion from Norwich Meadows Farm added near the end, a little later still the white section of 2 small some chopped scallions from Alex&#8217;s Tomato Farm in the 23rd Street Saturday Greenmarket plus a pinch of the now powdered remains of some light-colored home-dried habanada pepper I had purchased fresh from Norwich Meadows Farm back in 2017, and local\u00a0<span class=\"s1\">sea salt and <\/span><span class=\"s2\">chopped <em>zaatar<\/em> [actually,\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Origanum_syriacum\">origanum syriacum<\/a>] from TransGenerational Farm, the\u00a0<\/span>vegetables arranged on the plates, sprinkled with more of the &#8216;oregano&#8217; and drizzled with a bit of balsamic vinegar<\/li>\n<li>the wine was an Oregon (Willamette Valley\/Dundee Hills) red,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.erath.com\/wines\/release\/3221\">Erath Oregon pinot noir 2016<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, ordered directly from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.erath.com\/\">Erath<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23729\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/melon_Korean.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>There was fruit for dessert. No fussy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23717\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/melon.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one perfectly ripe halved medium size Korean melon drizzled with lemon juice and sprinkled with a little salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was a superb performance of\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=572918\">Haydn&#8217;s Die Jahreszeiten&#8217;, with\u00a0Bruno Weil conducting theCapella Coloniensis and the T\u00f6lz Boys Choir<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It seemed like these peppers could have been grown just to accompany this duck, or perhaps the other way around. Also, they were both assertive in both texture and flavor, so there wasn&#8217;t much else to add. I&#8217;m glad I forgot about the micro greens at the end; the plate was both complex enough and &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-23700","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\/23700","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=23700"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23700\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}