What to do with leftover duck

thriftlady_2

Trouble with duck is that there isn't that much meat on them. However for two you should be able to get at least two decent meals plus stock.

I'm just having a look in one of my books The New English Kitchen by Rose Prince at a piece called 'how to get more from a duck'. She suggests jointing the duck to produce two boneless breasts, two legs, and the carcass with two wings.

She says use the breasts in a salad or with fruity sauce -you could cook them as you suggest à l'orange.

The legs can go in a bean or lentil (the little dark ones) casserole with a couple of sausages cassoulet style. Another idea for the legs is to brown them in a heavy casserole until the fat runs then add whole potatoes, or chunks. Season well, then turn them in the fat then cover and cook over a low heat for about an hour. Duck stovies!

A good thing to do with leftover duck meat is to shred it and serve it with plum sauce, spring onions, cucumber and Chinese pancakes. These can be bought frozen by the 100 in Chinese supermarkets.

Or you could use the shredded meat in a salad with lentils, or in a pilaff using rice or bulghar.

Save the fat that comes off the duck for roasting potatoes. It will keep forever in the fridge.

Duck liver is gorgeous, fry it in butter and enjoy as a cook's perk on toast or freeze and each time you buy a duck add the liver to the freezer until you have enough for pate.

I have a few tubs of duck stock in the freezer from last time we had one. I use it for soups, but fairly robust ones not delicate vegetable soups. Lentils and bean soups are delicious with duck stock. Make it like chicken stock.

Penelope_Penguin

I have an overwhelming desire to rename this thread "Rubber Duck"



I'll step away from the keyboard now

Penny. x

esio_trot

Penelope_Penguin wrote: »

I have an overwhelming desire to rename this thread "Rubber Duck"



I'll step away from the keyboard now

Penny. x

I had the same giggle though it took me a while to figure it out (call it too much wine last night!)

thriftlady_2

Rubber duck:rotfl::rotfl: Never occurred to me:o Love it:D

lainey_stardust

theres never anything leftover when my OH and I have duck, we love it!!!

Whitewillow_2

i suggerst breasts for duck l'orange (sp??) legs for whatever, then every little scrap you can peel off the cooked carcus (although people say theres not a lot believe me when you got the wings shredded and all the little bits here and there you can get quite a bit of meat from it, in tiny little shreds) you can plonk them in a simple fruity curry - delicious and plenty for two! thats 3 meals from a duck! well worth the money! and so tasty! use the fat for your roast pots - very good! the stock as said before pot up and will keep forever, liver will make a scrummy pate, and if you have the neck you can make a really tasty broth from and add all leftovers! so possibly 5 meals from the duck there! dont come much stretchier than that! hth

celyn90

I made a plum sauce using damson jam, soy sauce, mustard and a pinch of ground cloves a couple of weeks back - was virtually indistingusihable to the real thing.

You will get a lot of fat though - and this makes the best roast potatoes in the world

:rotfl: :rotfl: - *is now humming the rubber duckie song from seseame street - curse you*

GarryJ68

Mrs_Toast wrote: »

Hi all, I'm after some advise for cooking a whole duck. I'm going to make Duck a l'orange first but then would like to make a couple more meals out of it as there's only the two of us. I'm also planning on making a stock in the slow cooker with the carcus.

Does anybody know any recipes for leftover duck?:A

You could do a nice chinese rice stir fry...

You need rice, seseme seed oil, 3 eggs, salt, pepper, soy sauce, 1 onion, 1 yellow pepper, some frozen peas...

Boil the rice in advance and let it cool - boil for say 10 mins, drain with boiling water - cool for 30-40 mins

Cut up the onions and the pepper and fry in a little olive oil... then add the meat.... and then the rice... at this point add the seseme seed oil and the soy...

Get it on a really high flame and blast it stirring constantly otherwise the rice will stick.... lol... then reduce the heat to a simmer.

Take a frying pan with a little oil.... then beat you eggs in a bowl - once the oil is hot in the pan add the beaten eggs and cook what seems like a big fried egg int he pan. once it starts to solidify break it up into nice bigish chucks... drain off the oil and add to the rice - add some frozen peas for presentation and season with salt and pepper - give it a little blast with the heat again to get the peas hot and then serve.

Lovely....

prowla

Mrs_Toast wrote: »

How far can you stretch a whole duck?

I have this vision of a tug of war with one team holding the head and the other the legs, and the duck stretching...

Mags_cat

prowla wrote: »

I have this vision of a tug of war with one team holding the head and the other the legs, and the duck stretching...

So the answer would be, obviously....all the way across the kitchen!

I'd go with the roast or a l'orange for meal 1 then the rest in a stir fry.