Recipes For Leftover Roasted Duck

LEFTOVER DUCK STIR FRY

Leftover Duck Stir Fry image

A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone.

Provided by Bouncepogo

Categories Duck

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
5 medium mushrooms (sliced thinly)
350 g duck (in small pieces)
1 garlic clove (chopped)
1 teaspoon fresh gingerroot (chopped)
1 chile (deseeded and chopped)
3 spring onions (chopped finely)
100 g sweetcorn (use baby sweetcorn, cut into chunks)
100 g mange-touts peas (whole or in chunks)
1 tablespoon soy sauce
1 tablespoon rice wine (Chinese cooking wine)
1 1/2 tablespoons hoisin sauce
35 g unsalted cashews

Steps:

Heat a large wok and add oil.
Add mushrooms, cook for 3 minutes until they start to soften and brown.
Add duck, cook for 1 minute.
Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
Add sweetcorn, mange tout, cook for 2 minutes.
Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
Add cashews, stir well to heat through.
Serve with boiled or egg fried basmati rice.

Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1

GRANDMA'S ROASTED DUCK

Grandma's Roasted Duck image

When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 domestic duck (4 to 5 pounds)
3 tablespoons sugar
2 teaspoons water
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.

Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.

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