{"id":7298,"date":"2016-03-05T02:58:25","date_gmt":"2016-03-05T02:58:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7298"},"modified":"2016-03-05T02:58:25","modified_gmt":"2016-03-05T02:58:25","slug":"duck-wild-garlic-lovage-roasted-potatoes-sage-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7298","title":{"rendered":"duck, wild garlic, lovage; roasted potatoes, sage; collards"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/duck_collards_sweet_and_white_potato.jpg\" rel=\"attachment wp-att-7303\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7303\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/duck_collards_sweet_and_white_potato.jpg\" alt=\"duck_collards_sweet_and_white_potato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>sweets<\/p>\n<p>&nbsp;<\/p>\n<p>This is\u00a0supposed to be a plate of savories, and I definitely don&#8217;t have a sugar tooth, but, when it comes out of\u00a0the ingredients naturally,\u00a0I get\u00a0&#8216;sweet&#8217;.\u00a0The dry marinade for the duck, which is itself inherently sweet,\u00a0included just a pinch of natural sugar, the greens may have been the sweetest I&#8217;ve ever tasted, and the potatoes were (at least partly), well, <em>sweet<\/em> potatoes, and the micro greens were amazingly sweet.<\/p>\n<p>Yum.<\/p>\n<ul>\n<li>one 14-ounce duck breast from Hudson Valley Duck Farm,\u00a0its\u00a0fatty side scored by a very sharp knife with cross-hatching,\u00a0sprinkled\u00a0with a mixture of salt, crushed telicherry peppercorns, and\u00a0a 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 very small amount of fat\u00a0which had been rendered by thick bacon\u00a0from Millport Dairy, removed when medium rare (cutting it into the two portions\u00a0at that time to be certain) finished with a squeeze\u00a0of organic lemon, sprinkled with scissored\u00a0wild garlic from Lani\u2019s Farm, chopped\u00a0lovage from Two Guys from Woodbridge,\u00a0and drizzled\u00a0with a bit of olive oil<\/li>\n<li>Japanese sweet potatoes from Race Farm and russet potatoes from Keith&#8217;s Farm, about\u00a0one\u00a0pound altogether, all\u00a0cut as frites, tossed with olive oil, salt,\u00a0and a dozen rinsed and dried sage leaves from Eataly, arranged without crowding\u00a0in a large pan, and roasted (no turning necessary, since it\u00a0was a well-seasoned, unglazed Pampered Chef pan) at about 400\u00ba for about 25 minutes, finished with a\u00a0sprinkling of some purple radish micro greens from Two Guys from Woodbridge<\/li>\n<li>about half of the\u00a0small store\u00a0of tender collard greens I had picked up from Norwich Meadows Farm,\u00a0washed, drained, then braised very lightly (they were very tender) in a heavy pot in which one halved garlic clove\u00a0from Norwich Meadows Farm had been allowed to sweat in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a French (Languedoc) red, <a href=\"http:\/\/www.chelseawinevault.com\/domaine-ledogar-la-mariole-carignan-corbieres-2013-organic\">Domaine Ledogar La Mariole Carignan Corbi\u00e8res 2013<\/a> (produced by\u00a0<a href=\"http:\/\/www.biotifulwines.com\/GBlanguedoc.html\">Les fr\u00e8res\u00a0Xavier et Mathieu Ledogar<\/a>)<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/yle.fi\/aihe\/klassinen\">Yle Klassinen,<\/a> streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>sweets &nbsp; This is\u00a0supposed to be a plate of savories, and I definitely don&#8217;t have a sugar tooth, but, when it comes out of\u00a0the ingredients naturally,\u00a0I get\u00a0&#8216;sweet&#8217;.\u00a0The dry marinade for the duck, which is itself inherently sweet,\u00a0included just a pinch of natural sugar, the greens may have been the sweetest I&#8217;ve ever tasted, and the &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-7298","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\/7298","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=7298"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7298\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}