Lunch
Some leftover duck fat from braising the duck legs.
Heated that, added:
1 chopped yellow onion
1/2 chopped celery root
4 minced garlic cloves
I sautéed that for a bit, then added:
1 bunch of greens: looks like young red chard, more leaves than stalk
1 glug of pepper sauce
hickory smoked salt
pepper
1/2 cup white wine
juice and zest of a Meyer lemon
some shredded cooked pork shoulder—about a cup
I put the lid on, and I’m letting it simmer for 25 minutes.
UPDATE: Delicious! The celeriac was a nice touch.
