{"id":5761,"date":"2015-10-23T05:57:47","date_gmt":"2015-10-23T05:57:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5761"},"modified":"2015-10-23T05:57:47","modified_gmt":"2015-10-23T05:57:47","slug":"duck-tarragon-turnips-leek-cabbage-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5761","title":{"rendered":"duck, tarragon; turnips, leek; cabbage, balsamic"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/duck_breast_turnips_cabbage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5768\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/duck_breast_turnips_cabbage.jpg\" alt=\"duck_breast_turnips_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>It looks like winter.<\/p>\n<p>I had no misgivings tonight about lighting the oven to roast the turnips, in spite of the fact that earlier, while we were walking\u00a0around the far west side near\u00a0the Hudson, I had complained about mugginess.<\/p>\n<p>Cool evenings: They&#8217;re one of the perks of the season.<\/p>\n<p>This meal almost duplicated <a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/10\/pan-fried-duck-breast-roast-turnip-sauteed-cabbage\/\">one I noticed I had put together this past March<\/a>, but then I guess that sort of thing is\u00a0inevitable after doing this blog for more than five and a half years.<\/p>\n<p>But I think this time it\u00a0tasted\u00a0even better.<\/p>\n<ul>\n<li>one\u00a0small duck breast\u00a0from Pat LaFrieda at Eataly, the fatty side scored with cross-hatching, covered\u00a0with a mixture of salt, pepper and a bit of turbinato sugar which had been infused over time with a vanilla bean, the breast left standing for about half an hour before it was pan-fried, and finished with lemon, sprinkled with chopped tarragon from Stokes Farm,\u00a0and drizzled with a bit of olive oil<\/li>\n<li>Hakurei turnips\u00a0from Norwich Meadows Farm, cut into half-inch-thick slices, tossed with oil, salt, and pepper, then roasted in an unglazed ceramic pan for 30 minutes\u00a0at 425\u00ba, a small\u00a0leek from Ryder\u00a0Farm, sliced in half-inch segments, added half-way through<\/li>\n<li>several leaves of a small San Michele cabbage (an Italian Savoy) from Tamarack Hollow Farm, layered together on a board and\u00a0sliced very thinly, then tossed\u00a0with salt, pepper, and three flattened 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 added and the cabbage heated briefly, finished with chopped parsley from Stokes\u00a0Farm<\/li>\n<li>the wine was a California (Amador) red, <a href=\"https:\/\/us.nakedwines.com\/wines\/s-a-red-wine-amador-county-2013.htm?region=NY\">S &amp;\u00a0A Portuguese-style red wine Amador County\u00a02013<\/a>, made with\u00a0Touriga Nacional and Tinto Roriz (aka Tempranillo) grapes<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.allmusic.com\/album\/franz-anton-hoffmeister-clarinet-quartets-mw0001942549\">two\u00a0clarinet quartets\u00a0by Franz Anton Hofmeister<\/a>,\u00a0No. 1, in A major, and No. 2, in B flat major<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It looks like winter. I had no misgivings tonight about lighting the oven to roast the turnips, in spite of the fact that earlier, while we were walking\u00a0around the far west side near\u00a0the Hudson, I had complained about mugginess. Cool evenings: They&#8217;re one of the perks of the season. This meal almost duplicated one I &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5761","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\/5761","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5761"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5761\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}