Spring Duck: And Asparagus!!!

I absolutely love this time of year. I especially love the cool, rainy days of spring, when I can literally, almost, if I imagine it just right, hear the trees leafing out. The dogwoods are in bloom, the redbuds are fading and the soft rain is permeating my garden boxes and reminding me that it is time, past time even, to plant my potatoes. And onions. And split up the hickory that I cut last winter. And put the poplar away and look for mushrooms. I also need to build two more garden boxes and put up a permanent deer fence. The first three chapters of my thesis is also due, and I have to make a decision on teaching next fall…

No stress, though! The greatest thing about this time of year can be summarized in one word: Asparagus. I have anxiously awaited the arrival of spring asparagus since last year. There is simply nothing better than al dente asparagus with a little butter and fresh local spring duck. Do you need a recipe? No. Score the duck breast on the fat side, place in a scorching hot cast iron skillet until nicely browned (fat side down). Move to the cold side of the grill for about 15 minutes, or until the interior is 140 degrees, or until it is approximately the tenderness of your palm as you press your middle first finger to your thumb. Boil the asparagus for about five minutes, then toss in a tablespoon of the rendered duck fat and a little butter. Slice the duck, serve, and remind yourself that you are eating like a king. Simple, easy, mac-and-cheesy. (For the record, I hate instant mac and cheese. Hate. That’s a strong word, I know. Hate it.)

A great side item is caulifower and potato mash. Boil until fork tender, drain, add about two tablespoons of mayo and a tablespoon of horseradish sauce and smash until smooth!

This entry was posted in Food.

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