Post

We made five spice duck breast with blackberries and charred scallion and sesame oil mashed potatoes last night. I’m really glad it’s becoming much easier to find fresh duck at the store.

The mashed potatoes are great and super easy. Just make normal mashed potatoes with less butter than usual - substitute with a tablespoon or so of sesame oil. Broil some scallions and a green chile or jalapeño until nicely charred, chop, and throw into the mashed potatoes.

Cc @scarnecchia.net (my partner, we did this together)

We riffed on this recipe. cooking.nytimes.com/recipes/1017...

However, we followed the recipe exactly and the five spice got a little too charred (and thus bitter) on the skin. Will try using less spice and maybe lower heat (or our Anova oven). Also, do the garlic and ginger as a super smooth paste, not chunks (the chunks got a bit burned too).

We made shepherd’s pie tonight with the leftover duck, a little seared and chopped halloumi, blackberry sauce, leftover mashed potatoes, and some Parmesan, and it was amazing (did not photograph well though lol)

Omggggg it all sounds amazing. Every time you post food stuff it sounds phenomenal!!

In the winter we take the skin off, score, season, lay between parchment paper, sandwich between sheet pans and bake. Renders the duck fat, heats the house, and makes cracklins at the same time as whatever else bakes. The weight of a sheet pan is enough to keep the skins flat.

Oh yes that sounds perfect @scarnecchia.net @smokedaddy.bsky.social