In article om>,
Gregory Morrow > wrote:

> Dave Smith wrote:
>
> > Christine Dabney wrote:
> >
> > > Now...assuming I cook it well...what about ideas for leftover duck? I
> > > have one I want to try...which is duck ravioli/wontons, cooked in duck
> > > stock.
> >
> > Leftover duck??
> > I never heard of it. It usually gets eaten up.
>
>
> Remember too, there is not all that meat on most ducks, the ratio of
> bone to meat is fairly high. For xmas I did two big ducks, there was
> enough for the three of us, plus a tiny bit for leftovers...
>
>
> --
> Best
> Greg

I always roast 1 duck per person.

I like guests to be able to take leftovers home. :-)

1/2 duck per person is perfect for a meal:

Christmas duck 2006
http://i3.tinypic.com/2e3cux2.jpg

Ok, so the sauce was purple. I learned not to use red wine after that.
<g>

Duck stock
http://i17.tinypic.com/2h55ic4.jpg

Must confess I cheated with this.
Duck necks were available at the asian market, so I used those as I
wanted to make a good gravy/sauce for the dinner.

The roasted carcass stock came later.
--
Peace, Om

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