Can you believe that November is almost over. That means that the Kitchen Matrix Cooking Project - really Wendy of A Day in the Life on the Farm, Karen of Karen's Kitchen Stories, and I - is also drawing to a close soon. You can read more about our project here. And this month, Wendy picked the recipes. This week, she selected Thanksgiving Leftovers + 20 Ways. Bittman offers a five recipes each for use with leftover turkey, stuffing, mashed potatoes, and cranberry sauce.
The Leftover Line-Up
So, I guess I should say that because I don't do a traditional Thanksgiving menu, my leftovers are also not traditional. I didn't serve turkey; I served pan-seared duck breasts, seafood, and venison meatballs. I didn't make stuffing or mashed potatoes. And there weren't cranberries on my table though we did have pomegranate arils scattered over the salad. I created a Hans Christian Andersen-inspired menu with a Little Mermaid seafood platter to start - picture a huge California spiny lobster as a centerpiece - and The Ugly Duckling breasts as our main dish - think juicy duck steaks with spiced apple chutney.
But we did have a ton of leftovers. I looked at Bittman's suggestions - noodle soup, sandwiches, croquettes, and even a cocktail - and decided to make duck tacos. My crew called them 'duck-os', so that's what I'm calling this meal. Mine weren't 'seco' as Bittman's were. Just tacos...duck-os.
- leftover duck breasts, sliced
- olive oil
- flour tacos
- shredded cheese
- the usual garnishes (I offered lettuce, sour cream, and salsa)
Heat olive oil in a skillet and add the duck breast slices. Cook until the duck is warmed through with some crispy bits.
Melt cheese onto the flour tortillas on another skillet or in the oven...just still the cheese is melted. Place the warmed duck on top of the melted cheese.