Leftover roasted duck and squash curry
Leftover roasted duck meat can be used for many delicious meals. I normally make chillies, curries, salads or pies with it. This leftover roasted duck and squash curry is ideal during the winter festivities, served with rice or naan bread. Use mild or hot curry paste/powder, according to your liking.
Ingredients
Method
- Finely chop the garlic and onion. Peel and roughly chop the carrot and squash.
- Heat a large spoonful of oil in a pan and gently sauté the onion and garlic for 8 minutes or so. When softened, add the carrot and squash. Put the lid on and cook for another 5 minutes.
- Add the spices, stir for a minute, then add the tinned tomatoes. Bring to the boil and cook for 15 minutes, until the vegetables are tender.
- Add the shredded duck meat and your chosen greens, season with salt &pepper then bring to the boil again and simmer for 5-10 minutes.
- Serve warm.