Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings

Ingredients

  • 1 tablespoon sesame oil
  • 1 clove of garlic (minced)
  • quarter-sized piece of ginger (minced)
  • 1/2 carrot (grated)
  • strip of red pepper (chopped)
  • 3 scallions (sliced)
  • 1 egg
  • 1 cup of shredded cooked duck
  • 2 cups of cold, day-old rice

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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