Had a nice visit with a friend the other evening, sitting on a tree stump in his yard after dinner. He’d made duck legs, he said, rubbed with salt, pepper and a few generous shakes of five-spice powder, cooked them low and slow on his grill, before blasting them at the end to crisp up the skin. He went into his house and came back with a package of duck legs, two of them, placed them on the lawn and nodded for me to take them. The next night, I cooked them as he did and ate one with a small green salad, alone in the kitchen as the radio droned. The leftovers make for good lunches, down the days.

Source: International New York Times July 27, 2020 14:26 UTC