Breakfast, Lunch, & Dinner + A Recipe

An end-of-the-semester adventure!

A breakfast hash with sweet potatoes, mushrooms, and rainbow chard seasoned with smoked salt, cumin, and white pepper. Topped with what was supposed to be soft boiled eggs (win some, lose some, right?). 

Things are looking a bit greener and sunnier, so today called for a Huge Ass Salad of baby romaine and herbs, cucumbers, and maple smoked salmon (curtesy of Framingham's WFM in-house smoker) dressed with Tessemae's cracked pepper. 

Half a duck breast with rainbow chard and a Japanese sweet potato dripping in cultured butter. 

How to cook a perfect duck breast every time:

1. Score the skin with a sharp knife. 
2. Heat a skillet on medium with fat of your choice (I prefer tallow or bacon). 
3. Cook the duck for four minutes skin side down.
4. Reduce flame to lowest and cover with a tight-fitting lid. Cook for 14 minutes. 
5. Flip the duck so the skin is up, recover it, and cook for four more minutes. 
6. Remove from heat and let it rest for 5 minutes. 

Courtesy of Hudson Valley Duck Farm!