Week 28: Local Ingredients – Charred Market Orange, Fennel & Local Duck Prosciutto

This week’s kitchen adventure begins with a chance crossing with a duck prosciutto, sourced from the local Angel’s Salumi. From there the flavors built upon this one driving ingredient.

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Farmer’s market oranges and fennel were added alongside the duck for a boost of flavor.

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Thin slices made them palatable as pizza toppings.

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And a quick char knocked out any ferociousness offered in the raw forms.

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Altogether, this pizza looked pretty handsome. Especially after some oven time.

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J. Brix sourced some Counoise fruit from San Diego, bottling this light and vivacious style that did well with a solid chill. It was juicy and refreshing, especially alongside the rather juicy but savory notes of the pizza.

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This is clearly a summertime wine, so long as it sees a quick chill.

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