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Leftover duck pot

When you roast a duck, goose, turkey or chicken, the leftover meat can be used to make other meals. Most people tend to make salads or sandwiches but if you combine the meat with lots of veggies and pulses then you can create a wholesome and hearty main course. Here is an example recipe - but you can use any other veggies you may have in your fridge or larder.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of roasted duck meat or other poultry, chopped
  • 1 Tbsp chopped rosemary or thyme
  • 1 celery stalk
  • 1 garlic clove
  • 1 red onion
  • 1 red bell pepper fresh or jarred
  • ½ cup of chestnut mushrooms optional
  • 1 cup of cherry tomatoes
  • 1 tin of beans mixed, borlotti, etc.
  • ½ cup of mixed olives and sundried tomatoes jarred in oil
  • 1 handful of fresh herb such as parsley,basil or coriander
  • 2 spring onions chopped

Method
 

  1. Chop the celery and garlic, slice the onion and bell pepper.
  2. Heat ½ tbs of olive oil or duck fat in a large casserole dish and gently soften the celery and onion. Add the garlic, rosemary and red pepper (if fresh) and cook for a couple of minutes under cover. Add the mushroom and tomatoes and cook for 5 minutes under cover until soft.
  3. Add the drained beans, mixed olives, jarred red pepper and the sliced sundried tomatoes, stir for a minute then add the chopped meat. Heat through. Add a drop of water if it's too sticky.
  4. Chop the herbs and scatter over the dish together with the spring onion.
  5. Serve with boiled rice, mashed potatoes or wholesome bread.