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Leftover duck

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Leftover duck

Postby Pepper Pig » Mon Apr 05, 2021 11:37 am

Well I wish we’d had duck yesterday as this has just come through as Lyndsey Bareham’s recipe of the day.

http://www.lindseybareham.com/duck-and- ... herds-pie/

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Re: Leftover duck

Postby KeenCook2 » Mon Apr 05, 2021 12:13 pm

Oooh, looks lovely, PP. I've got some duck stock in the freezer that I've really had for years. I have no idea if it would still be good, and of course the longer I leave it, the more likely I am to have my doubts about using it ... :? :lol:

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Re: Leftover duck

Postby Earthmaiden » Mon Apr 05, 2021 12:28 pm

I've never had any leftover duck but am considering the name that those who are pedantic about shepherds pie only containing meat associated with shepherds would give this dish ;).

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Re: Leftover duck

Postby Busybee » Mon Apr 05, 2021 1:00 pm

Leftover duck is a bit of a misnomer, an elderly game keeper always used to say ‘there should only ever be two for a duck.......you and the duck! ‘

:lol:

BB

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Re: Leftover duck

Postby Stokey Sue » Mon Apr 05, 2021 1:05 pm

I think your gamekeeper was thinking of wild duck, there’s little on them

Edited as I seem to have deleted a sentence while posting

If i have leftover duck I tend to make a broth from the carcase, and the scraps go into that with noodles and veg, oriental duck noodle soup

Or Thai roast duck curry if I have a lot of meat relative to bones

Must get some duck

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Re: Leftover duck

Postby Amyw » Tue Apr 06, 2021 5:07 pm

I don’t know, I think it would almost be a waste of duck meat to use it in a shepherds pie . I think ducks such a gorgeous meat , you really want it to be the star of the show . I may be biased as I don’t like shepherds pie !

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Re: Leftover duck

Postby Suffs » Tue Apr 06, 2021 7:33 pm

Rick Stein’s recipe is heaven in a dish.
https://www.bbc.co.uk/food/recipes/duck ... _pie_32748

I’ve used ‘leftover’ roast duck to make it.
In fact I’ve roasted a duck in order to have the ‘leftover legs’ to make it.

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Re: Leftover duck

Postby karadekoolaid » Tue Apr 06, 2021 8:24 pm

I think I´d make duck tacos, infused with oranges, onions and green chiles.
But then that´s just me!

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Re: Leftover duck

Postby Lusciouslush » Wed Apr 07, 2021 8:54 am

I like shepherds pie but I'm another who thinks duck would be wasted in it - I would make some chinese crispy duck pancakes with plum sauce or hoisin & all the usual 'fixin's' in a help yourself assembly.

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Re: Leftover duck

Postby Suffs » Wed Apr 07, 2021 9:02 am

Lusciouslush wrote:I like shepherds pie but I'm another who thinks duck would be wasted in it ...


“Don’t knock it until you’ve tried it.” RS’s Parmentier de confit de carnard may be cottage pie Jim, but not as we know it. :lol:

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Re: Leftover duck

Postby Gruney2 » Wed Apr 07, 2021 9:08 am

I frequently buy duck breasts - they come in packs of two. I cook them both - have one, and chill the other. Sliced and incorporated into a stir fry, with sweet chilli sauce seems pretty good to me.

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Re: Leftover duck

Postby Lusciouslush » Wed Apr 07, 2021 9:22 am

Suffs wrote:“Don’t knock it until you’ve tried it

So true - as with most things in life :D

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Re: Leftover duck

Postby Pampy » Wed Apr 07, 2021 9:26 am

Lusciouslush wrote:I would make some chinese crispy duck pancakes with plum sauce or hoisin & all the usual 'fixin's' in a help yourself assembly.

One of my favourite meals!

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Re: Leftover duck

Postby Placitasgirl » Thu Apr 08, 2021 7:19 pm

I recently made confit duck legs (marinade them for a day in salt, black peppercorns, thyme, garlic and juniper berries) and decided to use two of them to make Rick Stein's Duck Cottage Pie (Parmentier de Canard) after seeing the programme where this dish featured. I have to say it was a bit of a faff, though would have been simpler if I had used canned duck legs as Rick did) but my goodness it was good. Managed to pick up Comté cheese during my weekly shop at Aldi too, so it was exactly as the recipe.

Would definitely make it again, perhaps with one very slight tweak which would be to boil the potatoes in their skins, let them cool and grate them rather than mashing them. I like the "rosti" type topping this makes. I did worry that there wasn't enough "gravy" from the red wine and that the dish might be dry, but it was really good and we enjoyed it very much.

https://www.rickstein.com/blog/rick-ste ... ie-recipe/

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