{"id":3521,"date":"2015-02-17T07:46:58","date_gmt":"2015-02-17T07:46:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3521"},"modified":"2015-02-17T07:46:58","modified_gmt":"2015-02-17T07:46:58","slug":"pearspeck-lasagna-duck-polenta-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3521","title":{"rendered":"pear\/speck lasagna; duck; polenta; Brussels sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/duck_breast_polenta_Brussels_sprouts.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3525\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/duck_breast_polenta_Brussels_sprouts.jpg\" alt=\"duck_breast_polenta_Brussels_sprouts\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><strong>Note to self:\u00a0 This was really, really good.<\/strong><\/p>\n<p>Once again the weather had shut out the Union Square Greenmarket fish sellers today. I had no other plan for dinner; not having defrosted anything the night before. I was very much conscious\u00a0of the continuing cold\u00a0weather, so I decided\u00a0that we might be excused if we enjoyed a\u00a0meat entr\u00e9e two days in a row. \u00a0I was going to\u00a0be near Eataly today anyway, so I popped in and picked up a small-ish Pat La Frieda duck breast, one of our favorite game-like\u00a0meats.<\/p>\n<p>We had a bit of the <a href=\"http:\/\/food.hoggardwagner.org\/2015\/02\/17\/lamb-chops-baby-leek-cress-tomato-parsley-root\/\">speck and pear lasagna<\/a> left over from Valentine&#8217;s Day; \u00a0it\u00a0made a\u00a0delicious primi to introduce\u00a0the rich duck. \u00a0I also had some white polenta remaining from a\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2015\/02\/12\/fegato-alla-veneziana-white-polenta-furtwangler\/\">meal of Venetian lambs liver<\/a> last Wednesday. \u00a0A dozen or so what I was told were finally the very last Brussels sprouts of the season\u00a0became the contorno.<\/p>\n<ul>\n<li>one three-quarter pound Pat La Frieda duck breast\u00a0from\u00a0Eataly,\u00a0brushed with salt, pepper, and a bit of sugar, allowed to rest for\u00a0half an hour before pan-fried, allowed to sit again\u00a0for a few minutes, cut into two pieces, and finished with a squeeze of lemon, some chopped rosemary from John D, Maderna Farm, one sliced baby leek from Rogowski Farm, a squeeze of lemon and a dribble of olive oil (in the picture above, the small piece at the edge of the breast itself is half of the tenderloin)<\/li>\n<li>Brussels sprouts form John D. Maderna Farm, tossed with salt, pepper, and some olive oil, and roasted in a 400\u00ba oven for about half an hour<\/li>\n<li>polenta left from an earlier meal, heated and refreshed with the addition of a bit of water, and the addition of a couple knobs of butter<\/li>\n<li>the wine was a California red, <a href=\"http:\/\/us.nakedwines.com\/wines\/david-akiyoshi-merlot-clarksburg-2013.htm\">Akiyoshi Merlot, Clarksburg 2013<\/a>,\u00a0 from Naked Wines<\/li>\n<li>the music was <a href=\"http:\/\/www.amazon.com\/Bruckner-Symphonies-Nos-2-4\/dp\/B00005QHW2\">Bruckner, Symphony No. 4, performed by Eugen Jochum and the Dresden Staatskapelle<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/pear_lasagna_leftover.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3526\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/pear_lasagna_leftover.jpg\" alt=\"pear_lasagna_leftover\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>\u00a0the primi was\u00a0a serving of a leftover lasagna of speck, pear, Bechamel sauce,mozzarella di bufala, and cayenne pepper, reheated for about twelve minutes at 350\u00ba<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Note to self:\u00a0 This was really, really good. Once again the weather had shut out the Union Square Greenmarket fish sellers today. I had no other plan for dinner; not having defrosted anything the night before. I was very much conscious\u00a0of the continuing cold\u00a0weather, so I decided\u00a0that we might be excused if we enjoyed a\u00a0meat &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-3521","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\/3521","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=3521"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3521\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}