Sunday, April 28, 2013
Roasted Duck and Spring Vegetables 鴨と春野菜のロースト
One of the great things (one of the many, anyway) about living in California - finding fresh, locally grown, seasonal vegetables at a farmer's market and cooking them in a minimalist fashion. Here's a couple of spring onions grilled with just a sprinkling of salt. Great mix of caramelized savory and sweetness of fresh onions.
Snap peas, sautéd lightly in olive oil with a dash of salt and pepper.
...and served the veggies above (with roasted beets - no photos) with pan roasted duck breast, again seasoned with just a pinch of salt and pepper, cooked to just a bit beyond rare. Paired with a nice Napa Zinfandel for a satisfying springtime dinner.