Eating cheap, Eating well Days 1 & 2: magret de canard, rigatoni with pine nuts and broccoli

Got all my ingredients yesterday according to a meal plan that should keep me going through the week. I mean where’s the fun in being broke if you can’t be strategic and competitive about it?

To kick start my week of restraint, I thought I would go big. Ease into it and all that. So what better splurge than duck? I kept it “healthy” by siding it with green beans and just a handful of rice.

Day 1. Magret de canard – mark the skin with a knife, salt and pepper the skin side. Heat up just a little bit of oil in a pan to medium (duck releases a lot of fat, so no need to go crazy with the grease). Let sizzle skin side down for about 6 minutes. Flip over and let sizzle for another 6 or so minutes (depends how cooked you like your meat). Pull it off the heat and wrap in foil to let it set (makes the meat more tender). If you’re feeling “saucy”, lower the heat on the now meatless pan and add in something sweet like orange juice, red wine, or a vinegar of your choice and “scrape the bottom of the pan like hell” as my brother says. You will get yourself a lovely sauce that ducks are just mad about. Serve with steamed green beans (lightly salted, squeeze of lemon juice) and white rice that will absorb the sauce like yuuuuuum.

Sorry y’all, no pic. This kind of dish goes down fast.

 

Day 2: Rigatoni with broccoli, pine nuts in an olive oil sauce
When I was in college, on a road trip with some friends, we stopped in Philly to have dinner with my friend’s parents. You see, he was Italian, and his parents ran a modest restaurant. They served us a dish I will never forget for its deceptive simplicity: rigatoni, broccoli, fresh croutons, parmesan, and olive oil. And possibly pine nuts. (College is a bit hazy by now).

TO THIS DAY I have been trying to figure out how they fit so much flavor into such dull ingredients. I will spare you the excitement, I still have not figured it out. I tried this recipe from Food & Wine magazine online, and although it’s easy to make, and it is a step in the right direction, it still doesn’t have the aroma I remember from that homey Italian restaurant in Philly. Still, good enough to want to eat, and I’ve got enough left for lunch tomorrow.

 

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