When I cook duck breast (pan-seared magret medium rare) I often have left overs because my wife hates it. I’m wondering if anyone has good ideas for serving left over duck breast. The most imaginative I’ve been is slicing it and placing with a salad. Any ideas? Thanks in advance.
pho and ramen spring to mind.
I do a pizza with goat cheese, arugula, fig glaze. Sometimes i cook with the breast sometimes it is just put on as it comes out of oven so it is warm and not overcooked.
duck tacos are a good idea. I often slice for a duck sandwich, slice thin for crackers, or just eat it cold from the fridge as a snack, depending on how much left.
How many are you cooking at a time? I find one duck breast is about perfect for me, especially if they are smaller. If you are buying in packs of two or more, might consider freezing the extra(s)?
Duck hash. Fry some potatoes & onions, garlic if you wish. Add chopped duck at the end so it doesn’t dry out too much. I finish with a tiny splash of vinegar. Serve with, or under, soft eggs.
Who says you have to cook an entire breast? I get those 1lb breasts from Hudson that are perfect for 2. Cut the breast in half and cook the rest later.
My use for leftovers are close to what Milton suggested and it was an idea I stole from a sandwich we got at a gas station just outside of Paris on our drive to Champagne believe or not. Thinly sliced cold duck breast on a baguette with fig jam, brie, lightly dressed frisée with mustard vinaigrette and sliced soft boiled eggs. Pretty damn tasty
Tacos are a great idea, key is to flash-sear your slices so as not to overcook, then serve immediately, and tacos are great for that.
Another good option is to save some of the original pan/deglaze juices, then use them in a wild mushroom cream sauce over pasta. As the pasta is nearing doneness, flash-sear the duck, mix the duck and pasta in with the sauce, serve. Also works with a nice Burgundy. If you have duck stock, you don’t even need to reserve any of the original pan juices.