So here are some pictures from my first adventures with the Thomas Keller Ad Hoc at Home cookbook: pan roasted duck breasts on braised radishes, kohlrabi, and brussels sprouts.
First, I had to butcher the duck first, since the impetus for using this recipe was my purchase of a five-pound duck from the U Street Farmers' Market. I used the instructions in the cookbook for butchering a chicken. Here are three lessons I learned:
1) Ducks are not the same as chickens. They have more fat. Which means that they are anatomically different. Poultry is not the same as other poultry.
2) Butchers' knives are probably fairly useful. Otherwise you'll just end up using a motley collection of serrated bread knives and paring knives to kind of guess at it.
3) Never underestimate the time it will take to butcher something. It took me an hour. Gross.
The greens. Substituted chayote for the kohlrabi since I couldn't find it. Steamed the chayote and brussels sprouts, and added shallots.