Have you ever indulged in a buy-one-free-one deal, or simply overordered and ended up with more than you could finish? The good news is, leftovers can very easily be used to create entirely new meals.
Here are two awesome dishes using leftover roast duck, a popular favourite among meat-eaters. Paired with its dipping sauces, the sweet-savoury, gamy flavour of roast duck is distinctive and to die for.
These dishes are perfect with steamed rice.
Dish 1: Fried roast duck
Ingredients
- Roast duck, deboned and cut into bite-sized pieces
- 2 stalks spring onion, cut into 6cm lengths
- 6-8 dried red chillies
- 3-4 bulbs garlic, chopped
- 1 medium-sized onion, sliced
- Duck brown sauce and plum sauce
Method
- Heat up a bit of oil and fry the garlic, onion and dried chillies.
- Once fragrant, add the duck.
- Add the brown sauce and plum sauce. This is key, so do not omit.
- Mix until hot through, then add the spring onion and stir-fry for 1 minute.
- Serve hot.
Dish 2: Salted vegetable roast duck soup
Ingredients
- Leftover roast duck bones
- 4-6 dried red chillies
- Salted mustard greens
- Egg tofu (optional)
- 750ml water
Method
- Soak the mustard greens in water for 10 minutes and rinse several times to reduce saltiness.
- On the stove, boil the water and add all ingredients except the tofu.
- Allow to boil for 30-45 minutes. Add in the tofu, if using, just before serving.
- Serve hot with the fried roast duck and fragrant steamed rice.
Tip
- Feel free to add ingredients such as carrots and dried Chinese mushrooms to the soup.
Read the original article here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.