2 roast ducks....what to do....
So on a day trip to NYC, among other delicacies, I brought home 2 chinese roast ducks from Corner 28 in Flushing. I usually just pick off the meat and make an amazing stir fry and use the bones for stock. Anyone have any other ideas? can I freeze the meat?
Freezing the meat is certainly better than forgetting about it and having to throw it out.
Save the bones for stock/congee
I prefer more simple dishes...just as if they served them in Chinatown @ lunch on a plate or bowl. Roast Duck atop rice with some vegetables like Snow Pea Pods, Gai Lan, Mustard Greens, Bitter Melon or Napa Cabbage.....or atop a bowl of Noodle Soup
definitely save the bones for stock or broth. i had 2 ducks' worth of bones in the freezer. bought about 10 duck heads and a package of chicken feet. along with some ginger, garlic and hot peppers this all just made amazing bone broth!
for the meat, you could make an asian-inspired hash or stuff spring rolls or wonton skins with some duck shreds, cabbage, scallions and julienned carrots. these can be made in big batches and frozen too.
In this particular case, Chinese / Cantonese Style Roasted Barbecue Duck will not work for this suggestion.
Here's a favortie spicy stirfry I make when I have leftover roast duck or goose on hand:
Bacardi1 Stir-Fried Chili Garlic Duck
(adapted from Eating Well magazine)
One to 3 cups leftover roast duck (or goose), shredded or cut into small bite-size pieces
3-4 cloves garlic, peeled & chopped
2 tablespoons (or approx. a 2” piece) fresh ginger, peeled & grated or minced
Approx. 2-3 cups small broccoli florets (blanched lightly if fresh rather than frozen)
2-3 stalks of bok choy, sliced
Approx. 6-8 oz. fresh shitake mushrooms, stemmed & sliced
Approx. 3 tablespoons peanut or vegetable oil
2 tablespoons Asian chili garlic sauce
2 tablespoons water
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons rice vinegar
Thoroughly combine chili garlic sauce, water, dry sherry, soy sauce, cornstarch, & rice vinegar in a small bowl & set aside.
Heat oil in a wok or large skillet until shimmering hot, but not smoking. Add broccoli & bok choy, stirring & tossing constantly until color is bright & vegetables are just starting to get tender. Add garlic, ginger, & mushrooms & continue stirfrying for a couple of minutes. Give sauce ingredients a brief stir before adding to the hot pan, along with the duck. Continue cooking until everything is heated through. Serve over Jasmine rice.
Makes approximately 2-3 servings; 4 or more if served with other dishes.