Any good recipes for left over Duck?

Question

We roasted quite a big duck and have some left over - does anyone have any good ideas on what to do with the left overs?

As much as I love my dogs, I would rather make something tasty for myself and my bf rather than give good duck to my woofers

Answer 1

You could shred the duck and stir fry it with some peppers mushroom, onions then wrap in warmed flour tortillas and make a salsa dip ... J

Answer 2

Cut the portions of Duck into small Teaspoon size slices.
Dice some, Lettuce, portions of Green & Red peppers (Depending on how much Duck is left) add some Sultanas, Raisins mix with the Duck and a nice portion of Hellman's mayonnaise. Slice open once side and toast some Pitta Breads (Again depending on the amount of Duck you want to eat).
Put the Duck/Salad filling inside and serve. Two Portions per person is usually enough. Being a Cannibal, I eat them all the time. Good for you too.

Answer 3

In a roasting pan place cubed butternut squash, sweet potatoes, baby carrots, sprigs of rosmary, smashed garlic, and olive oil. While the vegetables roast, throw the duck in a pan with onions, stock, and red wine until the duck is heated and you have a sauce. Serve the duck over rice with the roasted veggies as a kind of salad.

Answer 4

Citrus Duck

A pretty simple recipe to prepare boneless duck breasts. Good flavor, goes well with a wild rice or mashed potatoes.






2 boneless duck breasts (skin on)
1 cup orange juice
1 tablespoon gingerroot (grated)
1 tablespoon lemon zest
salt
pepper


Score skin side of duck breast using a sharp knife to make criss-cross cuts just into the fat layer.
Sprinkle skin side with salt and pepper to taste, massaging spice into the cuts in the skin.
Mix orange juice, lemon zest and ginger in a shallow dish.
Add duck skin-side down to the marinade and spoon a little over the meat-side of the breast.
Cover and refrigerate for at least 2 hours, occasionally shift the duck and spoon more over the back side.
Pre-heat a lightly-greased non-stick skillet to medium-high heat.
Sear the duck skin-side down, about 4-5 minutes. You may need to cover the dish as the fat will begin to spatter.
Turn the duck over, and spoon a bit of the marinade into the skillet and over the skin side. Sear flesh side down another 2-3 minutes.
Add about 1/4 cup of the marinade to the skillet and transfer to oven pre-heated to 400 degrees.
Cook an additional 6-10 minutes depending on desired doneness. Depending on thickness 6 minutes will be more medium-rare, 10 will bring it closer to medium-well.
Remove from oven, and transfer duck to a plate. The marinade left in the skillet and be stirred with the duck fat a bit drizzled onto the finished breasts.

Answer 5

I would go with ant g on this one. Shred the duck, take some chinese pancakes and steam them. Shred some spring onions into long strips, and slice cucumber into strips. Get some hoisin sauce into a dish. Voila - duck pancakes. Enjoy.

Answer 6

Put the remaining meat and bones in a large pot with plenty of water to make soup stock. I always add onions, potatoes, a bit of garlic and the herbs and spices that are on hand that tickle my fancy at the moment.
Like any other soup stock it is very adaptable to one's own taste.

Answer 7

god,i love duck.
A la chinese (so easy)shred the meat with a fork,heat a pan (skillet ?) fry a few onions,garlic & chillis (choice) when soft add duck & turn up heat,when crispy add a little plum sauce & a little hoi-sin.To finish add a few spring onions (scallions) & wrap in either authentic wraps or use normal sandwich wraps.

Answer 8

shred the meat . stir fry with some spring onion peppers or whatever you have in the fridge....put into a wrap...hey presto peking duck.

Answer 9

add it to a lot of green salad veg and some fresh fruit ,like satsuma, mix with a nice oil based dressing , yum

Answer 10

hoi-sin sauce, cucumber, spring onion and pancakes :)