Five people can obliterate a single roasted duck, but somehow there are ALWAYS leftovers. In the case of the roast duck with sour cherry glaze, we ate heartily, but afterwards managed to salvage over a cup worth of shredded duck meat leftovers… The following day, I decided to fry up the leftover duck meat and use it to accent a salad with greens and fruit. It was a surprise hit!
I heated up a cast iron pan, added some of the leftover sauce/fat from the duck, the shredded duck and some of the gravy and pan-fried until it was nice and caramelized. The pieces were a bit chewy and crisp at the same time and were slightly salty, sweet and sour… There was only about half a cup when it was all cooked but it was enough for a small salad for four people.
To some mixed lettuce greens made up of iceberg, romaine, baby arugula, I added one sliced red anjou pear, the fried duck, and some pomegranate arils from the last pomegranate that has been in the fridge for weeks… A simple vinaigrette, salt and pepper was the perfect dressing. Each mouthful had some lightness from the greens, bursts of intense flavor from the duck, and sweetness from the pear and sweet/sour pomegranate juice. A great way to stretch leftovers…
The fried duck bits also worked well as a topping for sliced french bread spread with some butter and topped with a sliced pear… So the next time you have a roasted duck, remember to save those last few bits of meat for another use the next day!