Monday, October 22, 2007

Stir-fry Shredded Duck, Rainbow Duck- what to do with leftover duck



Peking duck is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat. It's claimed that these ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before it is roasted to perfection. In most Chinese restaurants that serve Peking duck, there are usually two ways to eat the duck. The classic, is of course, to wrap around with egg crepes/pancakes, with spring onions, and plum sauce.

For the second way, the server will usually ask you what you want to do with the leftover duck. You can either bring them back(to-go), or they will do a stir-fry as an additional dish to your course of meal. The most common dish I have seen done with stir fry is with preserved mustard (salted vegetables). Sometimes, you can even request a noodle stir fry with that leftover duck.

No. I don' have a Peking duck. I only have a Hong Kong Cantonese-style roasted duck from the deli in the Asian grocery store here. The first way I "attacked" the duck is to eat them as-is with noodles.

Look at the crispy delicious duck skin, oh-so-sinful...but oh-so-nice

The leftover of half a roasted duck went to a stir fry. And that is what I have prepared for Leftover Tuesdays at Project Foodie. Thanks Pam, for always reminding me of how to use leftovers and creating something different.

Stir-fry Shredded Duck/Rainbow Duck
Ingredients:
- Leftover duck shredded
- handful of beansprouts,
- 1 red pepper
- some Yu chai (Yu Choy vegetable)

Directions:
1. Start with pan on low heat. No need oil since the leftover duck contains some fats and oil.
2. Add in duck, and when the "oil" starts to ooze out on the pan, add the other vegetables.
3. Stir fry them at medium heat till vegetables just turn tender
4. Garnish with thin shreds of egg

So many facets of duck. For this stir fry, it is colorful and I decided to name it Rainbow Duckie!

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