I love leftovers. I usually make enough dinner to take some to work for lunch the day after but sometimes, the leftovers cry out for a transformation. There is nothing better than reconstructing and revamping one dish into another and making something fabulous and indeed economical with what someone else may just throw out…

Roast a duck in the oven the usual way with potatoes and root veggies and enjoy it with lashings of gravy. Save the carcass and the meat still on the bone after carving and jointing and you can get another meal out of it.

Prepped veggies

Take some veggies that you have lying around in the fridge, preferably chinese style stuff. I used bok choy and spring onions with some snow peas for the greens, some mushrooms and I added carrots too.

Shredded duck.

Shred the meat off the remaining duck carcass and throw the bones into the stock pot.

Stock ready to go.

I use a pressure cooker and just almost cover the bones with water and then cook on high pressure for about 20 mins. Strain the stock to get rid of the bones and voila! Very basic roast duck flavoured stock. It isn’t clear, I like it that way, it has body.

Garlic, ginger and carrot heating through

When the stock is ready, find a pan and add some duck fat to the bottom and fry off an onion for a minute or two until translucent. Add a generous tablespoon of garlic and minced ginger and sweat it for a minute or so until is smells good. Add a sliced carrot and sweat that off for a couple of minutes.

Throw in the non leafy veggies and stalks of bok choy and stir for a minute and then add the duck stock. Bring to a gentle simmer and adjust the seasoning, but go easy on the salt if you’re adding the sauces below. Have your bowls ready with some dried asian noodles in the bottom (dried egg noodles or rice noodles are good, but ramen or any other that you fancy works well) When the soup is hot, drop in the bok choy leaves to wilt, and ladle off the soup into the bowls over the noodles. Garnish with sliced spring onions, bean sprouts and some chilli paste. Serve the soup accompanied with small bowls of :-

2 tablespoons of fish sauce with one green chilli sliced and/or

2 tablespoons of light soy sauce with one red chilli sliced and/or

1 tablespoon Lime juice, one tablespoon fish sauce, one tablespoon fresh chopped coriander leaves.

Enjoy!

Leftover roast duck noodle soup.

Kind regards,

J