I Made a Thing! take #324

[lagilman]

Fresh string beans, snipped and snapped, baby carrots, sliced, sweet corn, kerneled. Sauté with garlic and onions in a hot wok until the carrots and beans are tender and the garlic browned. Add handful of cubed, de-fatted dry-cured duck breast and finish cooking. Toss with pasta and scrapings of grana padano.

Serve with a light red (I used Michele Chiarlo Barbera D'Asti 2008.)

Om. Also, Nom and Nom.


It's been a long day (and there's still stuff to do) but a very...satisfying day, too. Even if it did nearly hit 100 degrees in NYC, which is just WRONG this early in the summer, ok?

Comments

[mtlawson.livejournal.com]

There is a bit of cooling on the way; it came through here today. Instead of 90s, it was mid-80s and not so humid. This is more like June weather, although I lament the disappearance of Spring.

[lagilman]

yeah, we're supposed to hover around 80 today. This is more than okay.

[firynze.livejournal.com]

Frankly, anything involving dry-cured duck HAS to be delicious.

[lagilman]

this is truth. although it's trickier to use than panchetta, which the maker said it was based on.

[firynze.livejournal.com]

Still. Ducky goodness. I really need to acquire and roast a duck...

[mevennen.livejournal.com]

This sounds very nice - I may give it a shot if I can find suitable duck.