This week, Neil and I visited a new Farmer’s Market in Seattle’s trendy neighborhood: Ballard. It was AMAZING. Far and away, the best produce we’re gotten in Washington and I found my Apple Soulmate. Not to mention they had Rochlette and we could bring Guinness. What’s not to love about veggies, dogs, and melty cheese?
First, here’s everything we got:
One Whole Duck, Eggs, Sunflower Sprouts, Spinach, Bacon, Apples, Hummus, Quinoa, Salmon, Sourdough Bread, Brioche Buns, Tulips.
Here’s what I made
Salmon Burgers
Salmon Quinoa Bowls
Caprese Toast
Whole Roasted Duck Dinner
Leftover Duck Tacos
Breakfast Tacos
Roasted Duck Dinner
Takes: 45 minutes active, 24 hours total
Makes: 4 Servings
Mise: 1 Whole Duck, Salt, Pepper, 4 Yukon Gold Potatoes, 1 Bunch Spinach, Sunflower Shoots, Lemon, 1/4c Slivered Almonds, Oil, Butter, 1 Shallot, 1 Garlic Clove, 8oz Chicken Broth.
1. The night before, prepare the duck by plucking any lingering feathers, removing the head, and gizzards. Then, heavily salt. Place on a large plate and leave, uncovered, in the fridge overnight. This helps ensure a crispy skin.
2. 1-2 hours before cooking, remove the duck from the fridge and allow to come to room temperature. Season again with salt and add pepper. Make sure to season the cavity as well.
3. Preheat your oven to 375* F. Place your duck on a roasting pan with a rack (so it’s not sitting on the bottom of the pan). Season one last time with salt and pepper (trust me, this is a big bird, you want to make sure it’s plenty seasoned), and roast for 30 minutes.
4. After 30 minutes, reduce the heat to 325* and roast until internal temperature is 140*. This took my 6 pound duck just under 2 hours.
5. Once duck is done, remove from oven and set aside. DO NOT cover in foil or lid. This will allow the steam to ruin the crispy skin!
6. Cut Yukon potatoes into wedges. Put a medium pan on medium heat and add 2 Tbs of duck fat from the roasting pan. Add potatoes. Season with salt and pepper, cook until golden brown on outside.
7. In a medium bowl, combine spinach, sunflower shoots, and slices almonds. Add a drizzle of oil, lemon juice, salt and pepper. Mix to coat greens.
8. Remove duck from roasting pan and place bird on cutting board. Then, remove all liquid from roasting pan. Spoon fat from the top so only the brown pan liquid remains.
9. Place roasting pan on burners, medium heat, and add the brown liquid back to the pan, 1/2 of one shallot, minced, 1 smashed garlic clove, and 2 Tbs of Duck Fat. Then, slowly drizzle in chicken stock. Using a wire whisk, scrape off as much residue from bottom of the pan and continue to whisk constantly until your sauce starts to form. Once sauce has reduces and coats back of a spoon, turn off heat, add 1 Tbs of butter, whisk until combined, season, and pour into bowl.
10. Remove breast from bird, cut into slices, and serve with potatoes, salad, and pan sauce.
Save the duck fat!! If you reuse any of the duck, it’s great to have to use while reheating
Salmon Burgers
Takes: 30 minutes
Makes: 2 Servings
Mise: 2 Square 4 oz cuts of Salmon, skin on. 2 Brioche Buns, sunflower shoots, Mayo, Sour cream, 1 cucumber, Fresh Dill, Lemon, Salt, Pepper, Oil, 1 Ripe Roma Tomatoes, 1/2 small white onion.
1. Heat a non-stick pan to medium. Season Salmon heavily on both sides with salt and pepper. Then, place skin side down in pan and cook for about 10-12 minutes.
2. While Salmon is cooking, make sauce: Combine 2 Tbs of Mayo, 4 Tbs Sour Cream, 1/2 cored and peeled cucumber, minced. 1/4 white onion, minced, salt, pepper, juice of one lemon quarter, and 2-3 Tbs of minced fresh dill. Set aside
3. Thinly slice rest of onion and cucumber. Then, slice roma tomatoes. Combine all three in medium bowl. Drizzle of oil, salt, pepper, squeeze of lemon juice. Set aside.
4. Slice Brioche buns in half, toast.
5. Once Salmon skin is very crisp, flip salmon to finish cooking, 2-3 minutes.
6. Place salmon, skin down, on bottom brioche bun. Then add generous dollop of sauce, sunflower shoots, and top bun. Serve with salad on side.
Leftover Duck Tacos
Takes: 30 minutes
Makes: 8 tacos
Mise: Leftover Duck from Roast Duck, Leftover Marinade from Carne Asada Tacos last week, 8 Leftover Tortillas, 2 radishes, Whole Foods Brand prepared refried beans, 1 cup white rice, 1 bunch of cilantro, 1/2 lime, salt, pepper.
1. Take the leftover carne asada marinade from last week’s tacos and add it to a large pan, set to medium heat. Simmer until reduced into a thick sauce.
2. Take the remaining Duck Meat from roast, remove skin, and shred by hand until meat is in bite sized.
3. Add 1 cup white rice to small pot, season with salt, add 1 1/2 cup water. Bring to boil, reduce til simmer and cook for 15 minutes. Once done, add minced cilantro, juice of 1/2 lime, and salt. Stir. Replace lid to keep warm.
4. Prepare packaged refried beans per package instructions.
5. Reheat duck bit adding to pan, on medium heat, with 1 Tbs reserved duck fat. Salt and Pepper.
6. Re-heat tortillas by rolling in damp paper towel and microwaving for 30-60 seconds. (only do 3 at a time).
7. Assemble tacos: Duck, Carne Asada Sauce, Optional Salsa and Sour Cream, Radish, and Cilantro. Serve rice and beans on side.
Caprese Toast
Takes: 10 minutes
Makes: 2 Toasts
Mise: 2 thick slices sourdough bread, 2 Tbs Basil Pesto, 4 thin slices fresh mozzarella, 1 Roma tomato, salt, pepper.
1. Set oven to broil, high.
2. Spread 1 Tbs pesto on each slice of bread. Put two slices of cheese on each. Top with thinly sliced tomato. Salt and pepper.
3. Broil until cheese is melted and toast is crisp, about 5 minutes.
Salmon Quinoa Bowls
Note: Photo is a Stock Photo. I forgot to take a picture
Takes: 30 minutes
Makes: 2 Large Bowls
Mise: 2 4oz Salmon Filets, 1 cup quinoa, chicken broth, 1/2 edamame, 1 carrot, 1 radish, 1 avocado, leftover Salmon Sauce from Burgers, salt, pepper, fresh dill.
1. Rinse Quoina, prepare per package instructions using chicken broth instead of water.
2. Salt and pepper salmon on both sides, then cook in a medium pan, skin side down, until desired donness.
3. Ribbon carrots, slice avocados, thinly slice radish, steam edamame.
4. Assemble bowl: lay down half of quinoa then top with half of salmon, edamame, avocado, carrot, and radish. Top with leftover Salmon Sauce.
Breakfast Tacos
Note: Photo is a Stock Photo. I forgot to take a picture
Takes: 15 minutes
Makes: 6 tacos
Mise: 8 eggs, 6 strips of applewood smoked bacon, 6 tortillas, Pico de Gillo, cheddar cheese.
1. Pan fry bacon until desired crispiness
2. Scramble eggs. Salt and pepper.
3. Warm tortillas by rolling in damp paper towel and microwaving for 30-60 seconds. Only do 3 at a time.
4. Assemble Tacos: On warm tortilla, add scrambled egg, bacon, Pico, and cheese. Devour.
Grocery List
Organized by Department because I’m Not a Monster
Leftovers From Last Week: Cilantro, Carne Asada Marinade, Fresh Tortillas
Edamame
2 Carrots (Plus Extra for Good Dogs)
3 White Onions
Radishes, 1 bunch
4 Yukon Gold Potatoes
Spinach, 1 large bunch
2 Avocado
Fresh Dill
4 Roma Tomatoes
2 Lime
Sunflower Shoots
2 Cucumbers (Plus Extra for Good Dogs)
2 Lemons
1 Shallot
1 Garlic Bunch
Pantry:
Mayo
Oil
Butter
Salt
Pepper
1 dozen eggs
1 package Applewood Smoked, Thick Cut Bacon
1 Large Salmon Filet, 16 oz minimum.
Whole Duck, 4-6 Lbs
12 Tortillas
Sourdough Bread
Brioche Buns
Pico de Gallo
Basil Pesto
Refried Beans
Cheddar Cheese
8oz Fresh Mozzarella
Sour Cream
Quinoa
White Rice
Slivered Almonds
28oz Chicken Broth