Leftover Duck

Duck tacos are pretty great. Or, in related news, make a mock Peking duck - serve it with mu shu pancakes (or flour tortillas) to wrap, plus hoisin sauce and scallions.

Or make a great salad - shred the duck and toss it with greens, a sharp mustardy vinaigrette, sliced pears or dried cranberries, and toasted walnuts. If you want to go wild, make croutons sauteed in duck fat. Serve the salad with a fried/poached egg on top, if you really want to gild the lily.

When I have leftover chicken, I make Asian-inspired chicken-over-noodles (or if I have more time, a noodle-cake); boil spaghetti noodles (or Asian wheat-based noodles) in a large pot of salted water, then make a flavor base of minced garlic, minced ginger, scallions sizzled in neutral oil in a saute pan. When softened and fragrant, add good soy sauce, sugar (brown, organic or white) a little vinegar (white or rice vinegar) a touch of salt (optional) and a few tablespoons water and simmer it a little; transfer to a small bowl, wipe the pan clean and saute vegetables such as: sliced yellow onions, snow or snap peas and/or red pepper strips and/or sliced shiitakes (they have to be fully cooked and take a little longer so add first). Add shredded duck meat last and warm through, pour the soy mix over, drizzle with a little sesame oil. For noodle cake, you can drain spaghetti noodles and either toss the meat mixture with the noodles or serve it over the noodle cake: Pack noodles or noodle mixture into a large saute pan in which you've warmed some neutral oil, brown well on each side (invert on a plate then slide back into pan) then serve with the meat mixture over. For a simpler preparation, just serve each person a bowl of noodles with meat mixture spooned over.

Stuff them in dumpling wrappers or make a simple loaded stuffed potato. You can use the meat for a cottage pie casserole.

Gumbo! Or jambalaya - Cajun cooking loves duck. Or duck tacos - warm it with a bit of chili and lime and add some cilantro and roll it in corn tortillas. Or maybe just a duck and veggie soup?

A few ideas.
For the duck meat - Thai or Vietnamese spring or summer rolls (rice paper wrappers, shredded carrots, cilantro, mint, Thai basil, cucumber, lettuce, roasted peanuts & the duck) in a nice dipping sauce (lime juice, fish sauce, garlic, chillies).
Or anything you make with cooked chicken - it will taste similar to the original, but with the stronger taste of duck.
For the duck skin - heat in a fry pan until the fat is rendered and the bits are crispy. A great snack.
For the duck fat - sautéed potatoes (a real indulgence).

Risotto! (What I did with mine. Bonus: it uses up a lot of the stock, if you made that with the carcasses. And if you didn't, do it now and use it in the risotto!)