Being that the grape jelly was foremost on my mind as I wondered through the local farmers market up at Columbia University on Sunday, I was drawn in the by the duck salesman selling all manner of duck parts from naturally raised and handled ducks including the gorgeous breast which also happened to be very affordable. The rest followed: acorn squash, roasted w/sage, olive oil, S&P;, slow braised sting beans w/basil, oven-roasted shitake mushrooms and shallots.
For the duck: score and season the skin. Place in blazing hot cast iron (skin side down) sear 6 minutes (pour off some fat& keep for french fries), turn and cook another 10 minutes for med rare. While the meat rests, pour off most fat, saute shallots, deglaze with Zinfandel, whisk in jelly and mustard. Pour sauce over sliced duck breast and serve. Thank-you grape jelly and duck, I’ve finally embraced fall.
Tags: duck, eaturverg, farmer's market, grape, jelly, mushroom, squash, string beans
Categorised in: Recipes
Categorised in: Recipes
More Posts
-
Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
Comments are closed here.