After a big meal or party, sometimes the best is yet to comeâ€¦the leftovers, of course!!! In this case, we had a bit of duck left over from the birthday dinner so the next day we made a simple bowl of egg noodles with a duck broth and bits of re-fried duck meat. This was an easy and economical way to re-cycle the roasted damson plum and port glazed duck.
The first step was to make a broth to serve as a base for the noodle soup. We first stripped the duck of any meat and placed the bones/carcass into a potâ€¦We added some chopped onions, carrots, ginger, celery and Italian parsley, salt and pepper and water and let this boil for a while, until an opaque or cloudy but tasty broth was achieved, say about 40-60 minutes. We then strained out the solids, boiled some Vietnamese or Thai (canâ€™t recall) egg noodles in the broth and adjusted the seasoning before adding some leafy greensâ€¦
To serve, we placed the noodles, broth and vegetables in a serving bowl and topped it all off with refried shredded duck. To re-fry, just add the shredded duck to a frying pan with some leftover gravy or glaze from the night before and sautÃ© until done. If you have whole pieces of duck such as a leg intact, you can add this to the soup as well. This tasted really satisfying, and the hint of ginger was delicious, a perfect recycled meal, if you ask meâ€¦ I realize the duck broth is a short cut one, but it was pretty tasty.
To add a little zing to this dish, we served it with marinated green chillies, Singapore style. The sour, spicy and slightly salty pickles were a great side dish or condiment to the noodles. Carbohydrates, protein and spiceâ€¦a great way to enjoy leftover roasted duck! Doubly good on a rainy, typhoony day like we have been experiencing lately…