{"id":3073,"date":"2013-02-13T17:52:55","date_gmt":"2013-02-14T01:52:55","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3073"},"modified":"2013-05-30T20:05:08","modified_gmt":"2013-05-31T03:05:08","slug":"duck-tamarind-with-watercress-citrus-sunchoke-mushroom-salad","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/duck-tamarind-with-watercress-citrus-sunchoke-mushroom-salad\/","title":{"rendered":"Duck Tamarind with Watercress, Citrus, Sunchoke, & Mushroom Salad"},"content":{"rendered":"

Duck is a beautiful choice for Valentine’s Day…<\/p>\n

\"DSC_0138\"<\/a><\/p>\n

Duck Tamarind<\/p>\n<\/div>\n

Having a few years of experience cleaning hunted duck of shot and preparing it in multiple different ways for extremely demanding French chefs & clientele, I have hit upon one way of preparation that I truly love when it comes to duck breast; so that the end result is a\u00a0moist breast with extra crispy skin and nicely rendered duck fat.<\/p>\n

\"Duck<\/a><\/p>\n

Duck Tamarind Sliced<\/p>\n<\/div>\n

The technique is easy: heat a saut\u00e9 pan until it’s smoking hot (no oil) and place duck breast skin side down. As soon as you hear the sizzle of fat hit the pan turn the heat down to low and cook slow, without moving it, until you can begin to see the sides of duck breast start to turn grey-ish brown (just after the fat layer) about 4 to 5 minutes. If there is a lot of fat under the skin then this step might take longer.<\/p>\n

From here you can remove the remove the breast and finish the cooking later. Or, to serve it up immediately, turn the heat back up to medium-high and “kiss” the breast on the other side for two minutes \u2013 just until the sides no longer look raw and the meat has a little spring to it when pressed on. Let rest and then slice.<\/p>\n

\"Watercress,<\/a><\/p>\n

Watercress, sunchokes, morro blood oranges, persian limes, hon-shemeji mushrooms, mitake mushrooms, red spring onion<\/p>\n<\/div>\n

I like the idea of keeping this dish light and fresh for Valentine’s Day but still satisfying and earthy. The salad is a combination of peppery watercress with shaved sunchoke (they taste a little like jicama raw), marinated red spring onion, roasted mitake and hon-shemeji mushrooms, and winter citrus \u2013 in this case blood orange and persian lime segments.<\/p>\n

\"DSC_0157\"<\/a><\/p>\n

Watercress, sunchoke, roasted mushroom, & persian lime salad<\/p>\n<\/div>\n

Persian limes are very sweet, so don’t be fooled by their yellow color. The vinaigrette is a mixture of persian lime juice and the marinated spring onion vinegar.\u00a0Sunchokes are best shaved last minute as they tend to discolor like apples. I peel them before shaving.<\/p>\n

Wishing you a romantic Valentine’s Day…<\/p>\n

xoxoxo<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Duck is a beautiful choice for Valentine’s Day… Having a few years of experience cleaning hunted duck of shot and preparing it in multiple different ways for extremely… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,7,681],"tags":[26,947,173,202,211,711,245,769,283,323,836,361,945,388,404,948,461,509,510,511,558,944,933,618,640,946],"class_list":["post-3073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","category-recipes-2","category-vegetables-recipes-2","tag-amy","tag-breast","tag-cook","tag-day","tag-dinner","tag-duck","tag-featured","tag-freatured","tag-glaze","tag-how","tag-image","tag-liberty","tag-lime","tag-menu","tag-ms-glaze","tag-peking","tag-persian","tag-raw","tag-recipe","tag-recipes","tag-sexy","tag-sunchokes","tag-tamarind","tag-to","tag-valentines","tag-watercress"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/02\/DSC_0138.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-Nz","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3073"}],"version-history":[{"count":33,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3073\/revisions"}],"predecessor-version":[{"id":3521,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3073\/revisions\/3521"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3075"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3073"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}