Recipes for Duck Whole Cooked

Ingredients

• 1 duck whole cooked, slightly past expiration but safe to eat
• 4 sprigs of thyme
• 4 cloves of garlic
• 1 kg potatoes
• 4 tbsp duck fat
• Salt and pepper to taste

Instructions

1. Preheat the oven to 160°C (320°F).
2. Using a fork, prick the skin of the duck all over.
3. Rub the duck with salt, pepper, thyme, and garlic.
4. Place the duck in a roasting pan and cover with foil.
5. Roast the duck in the oven for 2 hours.
6. Meanwhile, peel and cut the potatoes into wedges.
7. In a separate baking dish, toss the potatoes with duck fat, salt, and pepper.
8. After the duck has cooked for 2 hours, remove the foil and place the potatoes in the oven.
9. Increase the oven temperature to 200°C (400°F) and cook the duck and potatoes for an additional 30 minutes or until the skin of the duck is crispy and the potatoes are golden brown.
10. Remove the duck from the oven and let it rest for 10 minutes before carving.
11. Serve the duck confit with roasted potatoes and enjoy!

Ingredients

• 2 cups cooked duck meat, past its expiration date (4 days after expiry)
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and a pinch of salt and pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add sliced onion and cook for 2-3 minutes until slightly softened.
4. Add bell peppers, broccoli, and minced garlic. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet and add the cooked duck meat to the other side.
6. Cook the duck meat for 2-3 minutes until heated through.
7. Pour the sauce mixture over the vegetables and duck. Stir well to coat everything evenly.
8. Continue cooking for another 1-2 minutes until the sauce thickens.
9. Remove from heat and serve the stir-fry over cooked rice.
10. Enjoy!

Ingredients

• 2 cups cooked duck meat, past its expiration date (4 days after expiry)
• 4 cups mixed salad greens
• 1 orange, peeled and segmented
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper to make the dressing. Set aside.
2. In a large salad bowl, combine mixed salad greens, orange segments, cherry tomatoes, red onion, and toasted walnuts.
3. Add the cooked duck meat to the salad bowl.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately and enjoy!