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.
Makes a good sandwich - mix with a little hoisin and top with sliced cucumber and spring onions.
i recently made a batch of braised red cabbage with apples and hard cider, and served it with shredded duck on top. it was fantastic on a clod night, and i wish i had some right now!
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.
I've also added leftover roast duck to good commercial Indian curry sauces/pastes like Vindaloo, Korma, etc.