Orange Ginger Glazed Roast Duck Breast with Chicken Brown Rice*
Duck Breast Sandwich with Swiss and Fig Preserves on a Brioche Bun
Slow Cooker Duck Polenta with Black Beans
I cooked two whole ducks and made a few meals. The sandwich is a great idea for leftovers if you have them. I still have plenty and I gave some polenta away. I froze some and have more still to create.
Duck Breast Sandwich:
This is a quick and delicious lunch or snack. I simply cut up some swiss cheese, put it on a brioche bun, topped it with fig preserves, sliced duck breast, and more cheese. I toasted it until melty and crispy.
Slow Cooker Duck Polenta:
While I roasted one duck, I removed the breasts from the other for braising and slow cooked the rest. There was so much liquid that after I removed the meat from the carcass, I was able to use that as stock, along with a bottle of chicken broth and water. I reserved some meat for the polenta, and discarded the carcass, while the rest of the pulled meat was reserved for duck lentils (not posted yet.)
I tossed the meat back in, then tossed in a bag of shredded cabbage (white coleslaw.) When the cabbage was tender, I tossed in a bag of pre-cooked organic black beans. When the flavours melded, I stirred in half a bag of fine corn meal, which gives off a different texture than my mom’s polenta. I let it simmer on low until it was thick and all the flavours melded.
*No recipe. Season duck and roast according to package directions. Serve over rice or anything you want.
