{"id":8824,"date":"2016-07-26T00:47:52","date_gmt":"2016-07-26T00:47:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8824"},"modified":"2016-07-26T00:47:52","modified_gmt":"2016-07-26T00:47:52","slug":"duck-with-micro-beet-greens-snow-peas-with-lemon-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8824","title":{"rendered":"duck with micro beet greens; snow peas with lemon, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8826\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/duck_snow_peas.jpg\" alt=\"duck_snow_peas\" width=\"600\" height=\"450\" \/><\/p>\n<p>Gamey. \u00a0The duck was definitely more gamey this time than we remember it ever being, but for us that&#8217;s a <em>good<\/em> thing. \u00a0The next day, I described it\u00a0to\u00a0one of the people I see regularly behind\u00a0the <a href=\"http:\/\/hudsonvalleyduckfarm.com\/\">Hudson Valley Duck Farm<\/a>\u00a0counter\u00a0in the Greenmarket. He told me that the breed of duck they raise hasn&#8217;t changed\u00a0[in\u00a0many years]\u00a0and then asked me how large the breast had been, suggesting\u00a0that it might have been because of the age of the duck, but we both agreed that one pound was not out of the norm.<\/p>\n<p>Apparently it was just a gamey duck, a very <em>good<\/em> gamey duck.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>a one-pound boneless duck breast from <a href=\"http:\/\/hudsonvalleyduckfarm.com\/\">Hudson Valley Duck Farm<\/a>, the\u00a0fatty side scored in cross hatching with\u00a0a very sharp knife, the entire breast then sprinkled\u00a0with a mixture of sea salt, freshly-ground Tellicherry pepper,\u00a0and a little bit of turbinado sugar (which, in our kitchen, means infused over time with a vanilla bean), the duck\u00a0left standing for 45 minutes or so\u00a0before it was pan-fried, fatty side down first, in a tiny bit of oil over medium heat, draining the oil part of the way through (to be strained and used in cooking later, if desired), removed when medium rare and cut into the 2\u00a0portions\u00a0at that time to be certain of its doneness, left to sit for several minutes before finishing it with a drizzle of organic lemon, a sprinkling of micro beet greens from Two Guys from Woodbridge,\u00a0and a bit of Campania olive oil (the tenderloin,\u00a0removed earlier from the breast and also marinated, is always\u00a0fried very briefly near the end of the time\u00a0the breast itself is cooking)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8835\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/snow_peas.jpg\" alt=\"snow_peas\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>about a quarter to a third of a pound of green snow peas from\u00a0Norwich Meadows Farm, saut\u00e9ed in olive oil\u00a0with a little sea salt for a minute or so, then a couple of\u00a0spring shallots from Lani\u2019s Farm (including some of the green stem),\u00a0sliced on the diagonal, added, along with a pinch of sugar, and\u00a0tossed with the peas, which were saut\u00e9ed for another 2 minutes or so, the heat turned off, and the zest of half of a <a href=\"http:\/\/limoneira.com\/\">small organic lemon<\/a>\u00a0from Trader Joe&#8217;s,\u00a0some chopped spearmint from Lani\u2019s Farm,\u00a0a bit of freshly-ground Tellicherry pepper, and a little lemon juice stirred in<\/li>\n<li>the wine was a California (Sonoma) red, <a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-cabernet-franc-sonoma-valley-2014.htm\">Jacqueline Bahue Cabernet Franc Clarksburg 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=550992\">Johann Adolf Hasse&#8217;s &#8216;Cleofide&#8217;,\u00a0William Christie directing the\u00a0Cappella Coloniensis\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Gamey. \u00a0The duck was definitely more gamey this time than we remember it ever being, but for us that&#8217;s a good thing. \u00a0The next day, I described it\u00a0to\u00a0one of the people I see regularly behind\u00a0the Hudson Valley Duck Farm\u00a0counter\u00a0in the Greenmarket. He told me that the breed of duck they raise hasn&#8217;t changed\u00a0[in\u00a0many years]\u00a0and then &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-8824","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\/8824","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=8824"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8824\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}