{"id":3748,"date":"2015-03-10T00:15:44","date_gmt":"2015-03-10T00:15:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3748"},"modified":"2015-03-10T00:15:44","modified_gmt":"2015-03-10T00:15:44","slug":"pan-fried-duck-breast-roast-turnip-sauteed-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3748","title":{"rendered":"pan-fried duck breast; roast turnip; saut\u00e9ed cabbage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/duck_turnips_cabbage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3749\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/duck_turnips_cabbage.jpg\" alt=\"duck_turnips_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>We enjoyed this pretty\u00a0wintry meal on Sunday, even if it had already seemed we had probably finally moved into\u00a0spring.<\/p>\n<p>There was a reason for it looking like serious\u00a0cold weather fare, since I had brought home almost all of the vegetables from the Greenmarket in the middle of winter, although I had picked up the\u00a0duck only in the past week. \u00a0I was probably thinking of the roots and cabbage when I grabbed the duck from the refrigerator case at Eataly.<\/p>\n<p>I started defrosting the breast the day before. \u00a0I&#8217;ve had the turnips for a month, but yesterday\u00a0at the last minute I realize that there were only two small-ish roots remaining from the\u00a0larger stash with which I had started weeks before; \u00a0I added\u00a0one russet potato to the mix. \u00a0The cabbage has also been around for longer than I want to admit (okay, I&#8217;ve been occasionally peeling leaves off of\u00a0the head\u00a0for\u00a0more than a full month), but its flavor has also survived the winter undiminished, a virtue\u00a0which must have\u00a0endeared it to our northern ancestors long ago.<\/p>\n<ul>\n<li>a small duck breast\u00a0from Pat LaFrieda at Eataly, the fatty side scored, covered\u00a0with salt, pepper and a bit of turbinato sugar infused over time with a vanilla bean, then\u00a0left standing for about half an hour before it was pan-fried, finished with lemon, chopped tarragon from Eataly,\u00a0and\u00a0a bit of olive oil<\/li>\n<li>two purple-top turnips from Norwich Meadows Farm, plus one Russet potato from Samascott Orchards, all cut into half-inch pieces, tossed with oil, a few cut baby leeks\u00a0from Rogowski Farm, salt, and pepper, roasted in an unglazed ceramic pan for about half an hour at 425\u00ba \u00a0[<strong>Note<\/strong>: \u00a0I was in a hurry, and not thinking, but the leeks should really have been tossed with the roots only near the end of the cooking time]<\/li>\n<li>white cabbage from Foragers, using\u00a0only some of the\u00a0leaves (again, in order to preserve the remainder of the cabbage for another day), sliced very thinly, tossed\u00a0with salt, pepper, and three juniper berries, saut\u00e9ed in a little butter over medium high heat, stirring occasionally, until the leaves were tender and had begun to brown and (hopefully) crisp slightly at the edges, a drizzle of balsamic vinegar then added and heated briefly, the dish finished with chopped parsley from Rogowski Farm<\/li>\n<li>the wine was a California red, <a href=\"http:\/\/whitehartwine.com\/storage\/template\/White_Hart_Cab_Sauv_2011.pdf\">White Hart Cabernet Sauvignon Paso Robles 2011<\/a>,\u00a0from Chelsea Wine Vault<\/li>\n<li>the music was Bruckner&#8217;s Symphony No. 4,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1671826\">Manfred Honeck conducting the\u00a0Pittsburgh Symphony Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We enjoyed this pretty\u00a0wintry meal on Sunday, even if it had already seemed we had probably finally moved into\u00a0spring. There was a reason for it looking like serious\u00a0cold weather fare, since I had brought home almost all of the vegetables from the Greenmarket in the middle of winter, although I had picked up the\u00a0duck only &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-3748","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\/3748","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=3748"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3748\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}