Ok - I haven’t been keeping up with the apples. I still have A LOT of local apples in my fridge. It seems each recipe only calls for one or two and I need to make a dent. I didn’t make the apple crepes - after the apple excitement wore off, I realized it was just too sweet for dinner that day, and we ordered Thai - which wasn’t good anyway. So yesterday I made the sausages with apples and onions. If you like sauerkraut, you’ll like this. I hate sauerkraut and wasn’t a big fan of this recipe. Johnathan however ate his half, plus 3/4 of mine. This is easy, and another one pan dish that is perfect for a rainy miserable day. Today, I’m supposed to make cider-braised pheasant, although I’m using cornish hens. It’s a long recipe and needs to be started the night before. We have leftovers for lunch, and are going to Korea town with some friends for dinner tonight, therefore hens are getting pushed to tomorrow, possibly Sunday. Stay tuned.

This is the first meal from the whole duck that I bought this week. The really nice butcher at Whole Foods Alpharetta (not Union Square) cut the duck up for me, and when I got home, all I had to do was cut the breast meat from the bones. When cutting poultry, make sure you have a sharp, thin knife - it just makes it easier to get all the rich meat off the bones. Save the breast bones, and make a stock, which I’ll be doing this week for a future soup - which my parents will enjoy, not me…. Every part of the bird can be and should be used. The skin gets crispy unlike chicken and it tastes like filet mignon without the price tag. People seem to be hesitant of the duck, or think it’s too expensive or fancy - but it’s a much healthier, cheaper alternative to beef, and for me has more flavor, even with just salt and pepper. It’s really fun to watch the meat plump up and take on a whole different form from when you took it off the bone. Our fitness instructor has instructed us to eat kale for homework this week, and I was pleasantly surprised. I’d never tried it before, and its crunchier (if you don’t over cook it) and holds flavor better than spinach. This is in season - try it! Here’s how I put the dinner together:

Serves 2 (there are only 2 pieces of breast meat on the bird, but you could cook other parts for more ppl)

2 duck breasts

salt and pepper

1 bunch kale

1 shallot, minced

1 clove garlic, minced

1 teaspoon, or to taste, white wine vinegar

1 teaspoon paprika

1/2 teaspoon cinnamon

1. With a sharp knife, trim excess fat and sinew from the breasts and score the skin in a crosshatch pattern, being very careful not to cut into the muscle. Pat breasts dry with paper towels - this will make the skin crispier. Season breasts with salt and pepper on both sides.

2. Heat a cast-iron skillet (if you have it, if not use a heavy fry pan) over medium heat for about 3 minutes. Lightly coat the pan with canola (or olive) oil. Gently lay the breasts into the pan, skin side down. Let them brown for about 3-4 minutes - don’t move them! With tongs, flip the breasts away from yourself, being careful not to splash the hot oil and fat on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack, or plate and loosely cover with foil. Let them sit for at least 5 minutes and let the juices redistribute through the meat.

3. Meanwhile, wash your whole bunch of kale, and trim off stems - these can be bitter. Heat a couple glugs of oilve oil in a large pan, and add your garlic and shallots. Let them cook for about 2-3 minutes, until the shallots are limp and translucent. Slowly add kale and with tongs work kale around the pan letting all the leaves hit the sauce. They should start to wilt, and should fit in the pan. Add your vinegar, paprika, and cinnamon, salt and pepper to taste. Don’t over cook them - you still want some crunch. Sauté for about 4 minutes total.

4. Serve breasts with kale and a piece of crusty toasted bread!