{"id":7959,"date":"2016-04-25T21:12:04","date_gmt":"2016-04-25T21:12:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7959"},"modified":"2016-04-25T21:12:04","modified_gmt":"2016-04-25T21:12:04","slug":"duck-breast-lovage-ozettes-micro-beet-flowering-pak-choi","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7959","title":{"rendered":"duck breast, lovage; ozettes, micro beet; flowering pak choi"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7961\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/duck_breast_ozette_pak_choi.jpg\" alt=\"duck_breast_ozette_pak_choi\" width=\"600\" height=\"450\" \/><\/p>\n<p>The duck and its preparation was very familiar (except for a little fillip at the end), but this time it seemed\u00a0juicier than ever. It may have been the fact that I saut\u00e9ed it in a new tin-lined copper skillet this time instead of the enameled cast iron pan I have always used before (although I really love that older pan), or the fact that I cooked it a little more slowly than I normally do.<\/p>\n<p>The nutty ozette potatoes are always a treat, especially roasted.<\/p>\n<p>The green vegetable however was entirely new to me. I&#8217;m pretty open almost any new greens by this time in the year, and the flowering Pak Choi I saw in the Greenmarket on Friday looked pretty spectacular.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7967\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/flowering_pak_choi_Alewife.jpg\" alt=\"flowering_pak_choi_Alewife\" width=\"450\" height=\"600\" \/><\/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 regular cross-hatching,\u00a0sprinkled\u00a0with a mixture of salt, crushed telicherry peppercorns, and\u00a0a bit of turbinado sugar (which had been infused 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 olive oil, removed when medium rare (cutting it into the two serving portions\u00a0at that time to be certain of its state) finished with a squeeze\u00a0of organic lemon, a small amount of tomato butter (improvised from elements prepared for\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/04\/23\/monkfish-inguazato-wilted-rainbow-chard-with-lemon-chiles\/\">an earlier entr\u00e9e<\/a>), and chopped\u00a0lovage from Two Guys from Woodbridge<\/li>\n<li>ozette potatoes from\u00a0Mountain Sweet Berry Farm, halved lengthwise, tossed with a bit of olive oil, salt, pepper, and rosemary leaves from Stokes\u00a0Farm, roasted at 450\u00ba for about 20-25 minutes, tossed in the pan, as soon as they emerged from the oven, with thinly-sliced spring\u00a0garlic from Bodhitree\u00a0Farm, finished with\u00a0a sprinkling of\u00a0micro beets from Two Guys from Woodbridge<\/li>\n<li>flowering pak choi from Alewife Farm,\u00a0washed, drained, and\u00a0braised very lightly in a heavy pot in which four tiny\u00a0garlic cloves from Trader Joe&#8217;s had been allowed to sweat over low heat in some olive oil, the dish finished with a bit of crushed Itria-Sirissi chilies (<em>peperoncino di Sardegna intero<\/em> from Buon Italia), sea salt, a squeeze of organic lemon, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Mendocino) Zinfandel,\u00a0<a href=\"http:\/\/v\">Paul Dolan Zinfandel Mendocino County 2013<\/a><\/li>\n<li>the music was the last hours of &#8216;<a href=\"http:\/\/www.wqxr.org\/#!\/playlist-daily\/2016\/apr\/24\/?scheduleStation=q2\">Symphomania<\/a>&#8216;, a 24-hour marathon of 21st-century symphonic music curated by <a href=\"http:\/\/seatedovation.blogspot.com\/\">Will Robin<\/a>, and presented on <a href=\"http:\/\/www.wqxr.org\/#!\/articles\/q2-music\/\">Q2 Music<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The duck and its preparation was very familiar (except for a little fillip at the end), but this time it seemed\u00a0juicier than ever. It may have been the fact that I saut\u00e9ed it in a new tin-lined copper skillet this time instead of the enameled cast iron pan I have always used before (although 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-7959","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\/7959","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=7959"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7959\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}