Left behinds of cooked duck are being refreshed and enjoyed again, in different flavors.
duck chutney baked rice
1. For the breast part, season with soy sauce, brown sugar, 5 spices powder, brandy and any sour sweet chutney e.g. lemon chutney. Place on top of hot cooked rice, bake at 180˚C until hot, around 20 minutes.
duck with peanut Mala sauce
2. For the other parts, cut meat and skin into strips, season with salt and pepper, stir-fry to warm up and release oil, add daikon strips, cook until soft.
Make a sauce of peanut butter, XO sauce or Mala sauce, mustard, honey and soy sauce. Mix with hot duck and daikon, and some fresh herbs.
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