Post

Faine Greenwood
@faineg.com

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.

32 reposts945 likes

Law Creep
@lawcreep.bsky.social

There's a coffee shop in Seattle that does dinners that are duck. Confit, breast, or disco fries with duck gravy. They've done a duck schnitzel. And when they sell out that's it. Alternatively, a whole trout.

Warren Terra
@warrenterra.bsky.social

On the ease of finding fresh duck in the store, back when I lived in the Boston area there was the iconic Inman Square Cambridge store with its sign "Live Chickens Fresh Killed" that would have been the perfect place to source fresh poultry. But apparently they now only sell merch of the sign?

Faine Greenwood
@faineg.com

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.

Faine Greenwood
@faineg.com

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).

Ian Ford 🇪🇺 🇺🇦
@ianford.bsky.social

For an easy and quick blackberry sauce to add to duck throw the following into a small saucepan: -generous handful of blackberries -tablespoon of redcurrant jelly (or cranberry sauce) -500ml water -half a stock cube Bring to the boil and reduce Add honey to sweeten it 3 spoons instant gravy (Bisto)

Lllly
@lllly.bsky.social

That looks so good! I’m also glad it’s becoming more available. Duck is definitely my favorite food

The Kingfish
@hueythekingfish.bsky.social

Just the other day I confited 3 dozen duck legs. Cure over night, rinse and add a bay leaf and a dollop of duck fat and vacuum bag it. Sous vide at 155F for 20 hours. Chill immediately in ice bath (food safety thing). I keep em in freezer so for the foreseeable future I’m never more than 1/

William
@whirringsoftly.bsky.social

I have cooked duck at home but now I just get duck noodle soup at my favourite Vietnamese restaurant and listening to messy lesbians talk about how they lie to their therapists. (Yes that's a thing that happens often there)

William
@whirringsoftly.bsky.social

Yeah apparently it's the best place to have that conversation because they keep doing it. "I've stopped taking my medication!" as she eats her pho.