{"id":3362,"date":"2016-12-15T15:03:29","date_gmt":"2016-12-15T22:03:29","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3362"},"modified":"2016-12-15T15:03:29","modified_gmt":"2016-12-15T22:03:29","slug":"smoked-duck-with-pinot-braised-onions-on-garlic-toast","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/smoked-duck-with-pinot-braised-onions-on-garlic-toast.html","title":{"rendered":"Smoked Duck with Pinot Braised Onions on Garlic Toast"},"content":{"rendered":"<p><em>Tasty, can be made ahead, it freezes &#8211; what&#8217;s not to like?<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 &#8211; 1 1\/4 lbs smoked duck breast<\/li>\n<li>\u00a0artisan bread (large baggette\u00a0size)<\/li>\n<li>Olive oil<\/li>\n<li>Garlic salt and pepper to taste<\/li>\n<li>1 1\/2 c pinot braised onions<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Trim most of the fat off the duck.<\/li>\n<li>Slice thinly, and then cut slices into quarters.<\/li>\n<li>Slice bread.<\/li>\n<li>Toast lightly.<\/li>\n<li>Rub with garlic clove.<\/li>\n<li>Brush with olive oil.<\/li>\n<li>Place slice of duck on bread.<\/li>\n<li>Top with pinot\u00a0braised onions.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Pinot Braised Onions<\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 large sweet onions cut into slivers (about 6 cups)<\/li>\n<li>2 Tab olive oil<\/li>\n<li>1 Tab butter<\/li>\n<li>1 1\/2 c pinot noir<\/li>\n<li>1 Tab sugar<\/li>\n<li>1 tsp grated orange rind<\/li>\n<li>1 small cinnamon stick<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a 10-12 inch skillet, on lowest heat, saute the onions, stirring often (About 30 minutes &#8211; don&#8217;t let them brown).<\/li>\n<li>Add the pinot noir, sugar, orange rind, and cinnamon stick.<\/li>\n<li>Continue to cook on low heat until all the liquid is gone and the onion are very soft &#8211; about 30 minutes.<\/li>\n<li>Salt and pepper to taste.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong><strong> \u00a0<\/strong>Makes abut 5 dozen &#8211; depends on the bread size.<\/p>\n<p><strong>Sourde: \u00a0<\/strong>Annett Martin<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasty, can be made ahead, it freezes &#8211; what&#8217;s not to like? Ingredients: 1 &#8211; 1 1\/4 lbs smoked duck breast \u00a0artisan bread (large baggette\u00a0size) Olive oil Garlic salt and pepper to taste 1 1\/2 c pinot braised onions Directions: Trim most of the fat off the duck. Slice thinly, and then cut slices into &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/smoked-duck-with-pinot-braised-onions-on-garlic-toast.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Smoked Duck with Pinot Braised Onions on Garlic Toast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[92],"class_list":["post-3362","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3362"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3362\/revisions"}],"predecessor-version":[{"id":3391,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3362\/revisions\/3391"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}