Leftover Duck
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1098
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 133 mg
- Sodium
- 92 mg
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1098
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 133 mg
- Sodium
- 92 mg
Ingredients
Directions
- DUCK-FRIED RICE: This works with either homemade or doggie-bag rice and duck from a Chinese dinner out. Heat 1 tablespoon sesame oil in a wok. Add 1 clove of garlic, minced, a quarter-sized piece of ginger, minced, and cook until fragrant. Add 1/2 carrot, grated, a strip of red pepper, chopped, and 3 scallions, sliced. Break in an egg and cook until it forms curds. Add 1 cup of shredded cooked duck and 2 cups of cold, day-old rice. Heat through and season to taste with soy sauce and pepper flakes. Makes enough for two.
- SALAD: Toss mixed salad greens with vinaigrette of olive oil, lemon juice, salt and pepper. Divide the greens among plates. Lay a few slices of duck breast on each plate and garnish with a dollop of cherry marmalade next to the duck.
- ANOTHER SALAD: Take a page from a chicken-salad recipe. Mix diced, smoked duck with diced celery, chopped scallions, roasted and chopped hazelnuts and a little good mayonnaise. Season with salt and pepper and serve as an open-face sandwich.
- SOUP: Use the duck carcass the same way you would make chicken soup and you'll have, you guessed it, rich duck soup.
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