But, let me explain. This isn’t from a roast duck that had been cut through the bones and served with the bones. This is from a bird that was carved on the table. When a whole duck is served that way, there’s bound to be a lot of meat that the knife won’t be able to reach and will, therefore, remain attached to the bones.
You might be surprised at home much meat you can collect if you pry the meat from the bones with your fingers. That’s really the most efficient way. What you get, you can chop, shred, leave in chunks and cook the scrap meat into pretty much anything you like. Use as sandwich filling, add to salad, add to pasta…
In this recipe, the scrap meat was added to chickpeas that had been simmering in tomato sauce with onion, garlic, bell pepper, oregano and bay leaves. The duck meat was added during the last ten minutes of simmering — just long enough for the meat to soak up the sauce, and flavor it at the same time.
Full recipe below
Leftover roast duck and chickpea stew
- 3 tablespoons olive oil - not extra virgin
- 1 medium onion - peeled and chopped (or finely sliced)
- 4 cloves garlic - peeled and minced
- 1 bell pepper - deseeded and chopped
- 2 sprigs oregano - or two pinches dried oregano
- 2 bay leaves
- 1 400-gram can diced tomatoes
- 1 to 2 cups chickpeas - we used canned with the liquid
- sugar - optional
- 2 to 3 cups scrap roast duck meat - or chicken, ham, pork or beef
- finely sliced scallions - to garnish
- Heat the olive oil in a pot.
- Saute the onion, garlic, oregano, bell pepper and bay leaves until softened and fragrant, about three minutes.
- Pour in the diced tomatoes, and stir in the chickpeas.
- Taste and season with salt, pepper and, optionally, sugar.
- Bring to the boil, lower the heat and simmer, uncovered, for five to seven minutes, or just until reduced a bit.
- Stir in the duck meat, cover the pot, and simmer for ten minutes longer.
- Taste and adjust the seasonings, if needed, before serving.