Leftover Duck Concoction

I posted in my Christmastime entry that I made Duck with Orange Sauce for my family, using the recipe you find if you click on the link. My husband and I bought a frozen duck for $18 at the same butcher where we found the ox tails and, after thawing it for a few days, I made it again last night. The duck itself is quite easy, but the sauce in that recipe is to die for! Anyway, there was still meat left on the carcass so we stuck it in a ziploc bag in the fridge and I decided to make something with the rest of the meat today. Do not underestimate the usefulness and tastiness of duck fat. This would be best served with a side or on top of mashed potatoes, or perhaps some wild rice.

Ingredients:

Leftover duck meat, trimmed off the carcass, including skin
1/2 large onion, sliced
1 tsp white sugar
1/8 tsp salt
1 1/2 Tbsp butter
1 Tbsp olive oil
leftover orange sauce

Start off by dropping the butter and olive oil into a frying pan on medium heat. Once the butter is melted, swirl it around in the pan, then add the onions. Sprinkle salt and sugar on top of that, and mix the onions to coat them in everything. Let them cook on low-medium heat until they begin to turn brown, or caramelize.

Cut all the meat you can off the duck carcass, making sure everything is in bite-sized pieces.

Pick the orange rind out of the orange sauce and throw away. Then add the duck and at least half of the leftover orange sauce (about 1/2 cup or so) to the onions, stirring everything around to mix well. Allow to cook on medium heat another 5-10 minutes.

Serves 2-4 people, depending on whether you put it over rice/potatoes or not.