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From the roasted duck of past I saved the shredded leftovers and this was the most memorable dish I made from it. I know this, because I took photos and saved the recipe. It has been awhile, but I also recall Jim being happy meeting up with the duck again. So here it goes, the recipe was inspired by Good Food magazine, January 2009. I took a few key photos of the process to jug my memory and obviously I didn’t follow the recipe. Stir fry recipes tend to produce overcooked vegetables and this dish was anything but. Indeed it was a fitting end for the duck.

cooked Basmati rice for 2 to 4 people
4 Tbsp butter
2 celery sticks, finely chopped
2 to 4 green onions [do not discard green stalks]
3 garlic cloves, diced
1 to 2 cups leftover duck meat, shredded
3 cups sliced mushrooms
1/2 cup red wine
1 cup chicken stock as needed
green stalks of the green onions used, chopped

  • Melt 2 Tbsp butter in a non stick skillet on medium heat and add the celery.
  • Braise until vibrant green and then add the green onions and the garlic.
  • Gently cook until onions begin to wilt. It will take less then a minute.
  • Transfer the onions and the celery to a small bowl and set aside.
  • Melt the remaining butter and add the shredded duck meat and heat trough.
  • Add the mushrooms and sauté until mushrooms release their liquid.
  • Add the cooked rice and heat through.
  • At any time you run out of moisture, add from the red wine.
  • Once the red wine is gone add from the chicken stock as needed. Amount of chicken stock will depend on the amount of cooked rice and duck meat used.
  • When the rice is heated through add back the celery and the onions.
  • Stir in the chopped green onion stalks.
  • Season the rice with thyme, salt and pepper to taste.
  • Serve right away.



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