The kids all gobbled theirs down and I had seconds and then leftovers the next day – super tasty. Maybe from hunting, maybe you raise ducks for meat like we do, whatever
I guarantee there won’t be any leftovers. For me, not only is duck flavorful and quick to cook, the duck fat that is a byproduct of searing the meat opens up the possibility of making a variety of other delicious dishes
The honey liquid is the glaze for the duck. Paint the duck with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat
Making leftovers right. If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use
No, I’m not Gwyneth Paltrow- I don’t always keep duck rillette in my fridge just in case, but I did happen to have some leftover from my mum’s going away dinner
Once your confit is finished, it’ll keep for up to six months (refrigerated — again, don’t challenge nature’s generosity) and the leftoverduck fat can be re-used for frying potatoes, eggs, plantains or my personal favorite–caramelized onions
I love leftoverduck sliced very thin, served cold with a little mustard and a salad. Duck breast comes with a pillow of fat, deep and chewy, that cushions the meat and must be rendered off slowly before the meat is done
Well, when meat was served — and with no means of refrigeration — leftovers were a problem. re-heating a piece of roast over a hearth isn’t necessarily the most appetizing means of dealing with leftovers
Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic
Thanksgiving dinner is over and there’s tons of leftover turkey or for some, duck or chicken. Why not use your leftovermeat to make some enticing empanadas
At the end of the evening when faced with the duck carcass and a few roasted vegetables leftover, I did what any good Polish housewife would do and made duck stock
I invented the dish when I was trying to use leftover roast duckmeat to create a quick lunch. The recipe will go very well with any leftovermeat, or even without meat
