Fetagang supper club: roasted duck with charred peach and buratta salad with baked potato

I've made this before but it was really popular in the household so I made it again

Tater: preheat oven to 400F. Wash tater and then coat with olive oil and salt. Place in oven. It's done when an instant read thermometer pierces easily and registers about 210 degrees. The skin should be crispy. Takes about 45 minutes. Top with creme fraiche and scallions.

Duck: this is pre-cooked duck from Costco that's cooked in the oven to crisp the skin. Cheating? Yes. But duck is such a pain in the ass to get right having it pre-cooked helps immensely. When my patio is done I'll do a proper smoked duck.

Salad: heat a cast iron griddle on the stove at medium high. Add olive oil and peach slices when hot. It helps if your peach is a little under-ripe. Add to spring mix and then some buratta.

Serve with a dry white wine (chablis is best!)