{"id":6249,"date":"2015-12-01T22:47:51","date_gmt":"2015-12-01T22:47:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6249"},"modified":"2015-12-01T22:47:51","modified_gmt":"2015-12-01T22:47:51","slug":"duck-breast-white-sweet-potato-red-cabbage-arugula","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6249","title":{"rendered":"duck breast; white sweet potato; red cabbage: arugula"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/duck_red_cabbage_white_sweets_arugula.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6252\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/duck_red_cabbage_white_sweets_arugula.jpg\" alt=\"duck_red_cabbage_white_sweets_arugula\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>more colorful than I expected (particularly\u00a0impressed with the\u00a0<em>Blaukraut<\/em>)<\/p>\n<p>&nbsp;<\/p>\n<p>I had intended to pick up seafood at the Greenmarket, Monday, but the fisher family was unable to make it that day. I didn&#8217;t have a backup entr\u00e9e, at least nothing that wasn&#8217;t frozen, so I picked up a fresh boneless duck breast at\u00a0Eataly on my way home.<\/p>\n<p>The rest of the meal then just came together, some of it\u00a0having\u00a0shown up in earlier dinners.<\/p>\n<ul>\n<li>one 12-ounce Pat LaFrieda boneless duck breast from Eataly, its\u00a0fatty side scored by a very sharp knife with cross-hatching,\u00a0sprinkled\u00a0with a mixture of salt, \u2018<a href=\"http:\/\/www.chowhound.com\/post\/question-penzeys-black-peppercorns-786715\">India Special Extra Bold\u2019 Tellicherry peppercorns<\/a>, and a bit of turbinado sugar (which had been infused in over time with a vanilla bean), the breast left standing for about an hour before it was pan-fried over medium heat\u00a0with a little\u00a0of the strained lard (labelled \u2018Morrell Snow Cap Manteca\u2019, from Eataly) used in <a href=\"http:\/\/food.hoggardwagner.org\/2015\/09\/08\/schnitzel-milanese-blattsalat-tomatensalat\/\">an earlier meal<\/a>, and finished with a drizzle of organic lemon, sprinkled with chopped thyme from Hawthorne Valley Farm,\u00a0and dressed with a bit of olive oil<\/li>\n<li>some very interesting\u00a0arugula (including some purple elements) from Lani\u2019s Farm, briefly stirred in a little warm olive oil, seasoned with salt, pepper, and a drizzle of lemon<\/li>\n<li>a very small amount of\u00a0red cabbage from Paffenroth Gardens Farm,\u00a0which had remained unused in\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2015\/11\/30\/smoked-trout-potato-pancake-applesauce-red-cabbage\/\">the meal with smoked trout<\/a>, braised with warm olive oil, over a moderately high heat until it sizzled, covered and cooked over moderate heat, stirring occasionally, until just tender, uncovered, a bit of lemon juice and crushed dry peperoncini added, seasoned with salt and pepper, and once it arrived on the plates, sprinkled with\u00a0saut\u00e9ed\u00a0breadcrumbs left over from <a href=\"http:\/\/dry homemade breadcrumbs\">the orecchiette meal<\/a><\/li>\n<li>just under a pound of <em>white<\/em> sweet potatoes from John D. Madura Farm, scrubbed, peeled, and cut into 1\/2-inch slices, tossed in a bowl with olive oil, one large garlic clove from Northshire Farm, thickly-sliced, a medium-size branch of fresh rosemary from Hoeffner Farms, chopped, salt, and pepper, then spread in one layer on the surface of my faithful, well-seasoned\u00a0<a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Stoneware+Large+Bar+Pan\/1445\">Pampered Chef<\/a>\u00a0unglazed ceramic oven pan, the pieces of garlic placed\u00a0on top of some of the potato to avoid burning, and roasted at 375\u00ba for about 40 minutes, or until cooked through and browned<\/li>\n<li>the wine was a California (Calaveras) red, <a href=\"https:\/\/us.nakedwines.com\/wines\/f-stephen-millier-red-blend-calaveras-county-2013.htm\">F. Stephen Millier Angels Reserve Red Angel 2013<\/a>, from <a href=\"http:\/\/www.thenakedvine.net\/2013\/04\/the-naked-vine-does-naked-wines.html\">Naked Wines<\/a><\/li>\n<li>the music was from an album, &#8216;<a href=\"http:\/\/www.classic-clips.de\/clcl109.html\">Oyan<\/a>&#8216;, featuring\u00a0the Azerbaijan composer\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Franghiz_Ali-Zadeh\">Franghiz Ali-Zadeh<\/a>, performed by\u00a0<a href=\"http:\/\/www.konstantinmanaev.com\/en\/disco.php\">Konstantin Manaev<\/a> on cello, the composer on piano, and\u00a0<a href=\"http:\/\/www.musikschule-am-aaltotheater.de\/alexander_Matrosov.html\">Alexander Matrosov<\/a> on accordian<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>more colorful than I expected (particularly\u00a0impressed with the\u00a0Blaukraut) &nbsp; I had intended to pick up seafood at the Greenmarket, Monday, but the fisher family was unable to make it that day. I didn&#8217;t have a backup entr\u00e9e, at least nothing that wasn&#8217;t frozen, so I picked up a fresh boneless duck breast at\u00a0Eataly on my &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-6249","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\/6249","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=6249"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6249\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}