7 Ways To Make A Duck Dinner Out Of Your Leftover Duck

leftover duck

Duck is a spectacularly delicious bird, but it can be expensive.

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The good news is that it’s easy to use up the leftovers for other meals.

If you’re serving duck breast and have extra meat, there are plenty of ways to make a second meal out of those leftovers.

Here are seven ideas:

7 ideas for leftover duck

Duck soup

First, make a pressure cooker.

Cook vegetables and stock in the pressure cooker with spices and cooked duck.

After 20 minutes of cooking time, remove soup from heat, add rice and stir well.

Serve warm with additional garnishes if desired!

If you’re looking for a soup that will warm your soul, this is the one.

It’s hearty and full of flavor, but also has a mild spice that won’t burn your mouth off (unless you like it that way).

The duck adds a lot of flavor and texture to the soup, while the rice makes it heartier and more filling.

This is a soup that will fill you up and keep you warm, but it’s also light enough that you can eat it without feeling weighed down.

It makes for a great dinner option or lunch on the go.

The soup is also a great way to use up any leftover rice you might have hanging out in your pantry.

I like to use jasmine rice because it has more flavor than other varieties, but feel free to substitute with whatever kind of rice you have on hand.

Duck confit

If you want to preserve the meat, there are a few options.

You could vacuum seal it and freeze it—the most common method of preserving food by this point in history.

Or you could cook it in a slow cooker until tender, then shred it and use it as a filling in tacos or burritos (or just eat it straight out of the bag).

When I have leftover duck confit from making some for myself, I typically do one of two things: 1) heat up some duck fat in my cast iron pan and toss the shredded meat into that with some chopped onions, garlic and carrots; 2) make hash browns with potatoes and shredded duck confit.

Both methods work great but require different cooking times depending on how thickly you coat your potatoes in oil before frying them up—a little experimentation is recommended!

A lot of people use duck confit to make cassoulet, which is a traditional French dish that can be made with a variety of meats and beans.

But I like using it as an ingredient in other recipes because it’s so flavorful on its own.

Duck quesadillas

To make the quesadillas, use flour tortillas and a fully cooked duck breast.

Cut the duck into thin slices and set aside.

For the cheese, choose your favorite type of melting cheese like cheddar or Jack (American).

 You’ll want to shred it into small pieces before you start building the quesadilla.

Heat a large skillet over medium-high heat and coat with nonstick cooking spray; this will help keep the tortillas from sticking to one another when you’re assembling them later on.

Place two pieces of tortilla down in a single layer, then add about 1/4 cup shredded cheese over half of each one—a little more than half if you’re using stringy mozzarella or Monterey jack varieties—and top with sliced duck breast meat in an even layer across both halves of each tortilla.

Fold over one side of each piece so that it covers about half its contents; then fold over again so that everything is covered by both sides of your choice for toppings since all other parts are now sealed within themselves due to their folding technique made just moments ago!

Duck fat fries

If you have leftover duck fat, this is the perfect way to use it.

Duck fat fries can be made with potatoes cut into wedges or any other type of potato.

It’s best to start with cold duck fat for best results and then fry the fries in a pan on medium heat until golden brown and crispy.

Season with salt and pepper before serving!

Duck fat fries are delicious and make a great side dish for any meal.

They can also be eaten on their own as a snack or appetizer.

For even more flavor, you can also add cheese to your duck fat fries.

Try mixing grated Parmesan with minced garlic and parsley, then sprinkle over your potatoes before frying!

If you’re looking for a great way to use up leftover duck fat, these duck fat fries are perfect! They’re crispy on the outside and tender on the inside, making them a delicious side dish for any meal.

Asian duck salad


  • Leftover duck, sliced
  • Lime juice, fresh or bottled (or lemon)
  • Honey Dijon dressing (gives a bit of sweetness and tanginess)


  • Add all ingredients to a bowl and toss until well combined.
  • Serve over greens or in lettuce wraps!
  • Leave in refrigerator for 5-6 hours before serving – it’s best to let the flavors meld together overnight but if you’re short on time, 2-3 hours will do just fine too!               Reheating Instructions: If you’d like to reheat this dish later, simply remove from fridge at least 15 minutes prior to heating up so that it can come closer to room temperature before placing in microwave or oven.
  • You may also consider adding more citrus juices when doing so as they’ll help keep moisture levels high while cooking down leftover chicken breast into delicious yet healthy meals like our Asian Duck Salad!

Duck ramen

Once you’ve made the stock, add ramen noodles to the pot.

Bring to a boil and cook according to package instructions, then drain and divide among bowls.

Ladle the hot broth over the noodles and serve with whatever vegetables you have on hand (cabbage works well), fresh herbs such as parsley or basil are also nice additions.

Drizzle with soy sauce and sesame oil before eating!

If you don’t have any leftover chicken or meat, you can use tofu instead.

Cut it into bite-sized pieces and cook in the broth until tender.

Add some fresh cilantro and scallions on top of your ramen noodles.

This is a great way to add some extra flavor and nutrition without taking away from the classic ramen taste that you love so much.

Duck hash

If you find yourself with leftover duck and no idea what to do with it, consider making hash.

Duck hash is a delicious way to use up leftover meat, and it’s easy to prepare.

First, mix together 3 cups shredded or diced cooked duck meat with 1 cup of chopped onions and 2 tablespoons of butter or olive oil in a large skillet over medium heat (about 10 minutes).

Stir occasionally until the onions are soft and translucent (5-10 minutes).

Next add 1 cup of drained canned red kidney beans along with 1 teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon smoked paprika , ⅛ teaspoon dried thyme leaves , pinch cayenne pepper , ¼ cup tomato purée*and 2 tablespoons water.

Cook mixture over medium-high heat for 10 minutes until lightly browned on top then reduce heat to low and cover pan for 15 minutes so that flavors can blend together well before serving warm alongside sourdough bread slices.

If using fresh tomatoes, add them for the last 5 minutes of cooking time.

How long is leftover duck good for?

You can store leftover duck in the fridge for up to three days.

If you want to reheat cooked duck, add 10 minutes onto your cook time.

You can also freeze cooked duck and reheat it later as needed.

This is especially useful if you have leftovers from a large roast that needs to be divided up for another meal or two.

Just pack the meat in freezer bags and label them with what they are (such as “roast duck” or “stewed cutlets”).

If you want to cool cooked duck, add 10 minutes onto your cook time.

If you want to reheat cooked duck, add 10 minutes onto your cook time.

If you want to cool cooked duck, add 10 minutes onto your cook time.

If you want to reheat cooked duck, add 10 minutes onto your cook time.

You can also freeze cooked duck and reheat it later as needed.

This is especially useful if you have leftovers from a large roast that needs to be divided up for another meal or two.

Just pack the meat in freezer bags and label them with what they are (such as “roast duck” or “stewed cutlets”).

How long can you eat duck in the fridge?

You can keep cooked duck meat in the refrigerator for up to three days.

It’s important to store it in an airtight container, and not on the countertop.

The reason for this is that when food sits out, bacteria will grow quickly and spoil your food—even if you’ve already cooked it.

For example, leaving a whole chicken out at room temperature for a day means that it’ll be unsafe by evening time because of all the bacteria in there growing on its surface area (which is why you should always use tongs when handling raw poultry).

Duck meat is a very moist meat, so if you don’t store it properly, it will spoil quickly.

If you have cooked duck meat left over and need to store it longer than three days, then you should freeze the food in an airtight container.

You can also re-heat the cooked duck at a later time in order to enjoy it again.

Can you reheat cooked duck?

You can reheat cooked duck in the oven, on a skillet, or in the microwave.

  • The oven: Place it back into an uncovered pan and bake at 375°F (190°C) for about 10 minutes.
  • On a skillet: Heat up some oil and place the leftover duck pieces over medium-high heat until they’re heated through (about 4 minutes).
  • In the microwave: Only use this method if you don’t have access to other methods of reheating because it will likely make the meat rubbery and chewy.
  • If you do choose to use this method, be sure not to cook it for longer than 30 seconds at time—the meat should still stay tender when heated up properly.


So you see, there are plenty of ways to use leftover duck! We hope this article has made you feel more comfortable with using your leftover duck in new and creative ways.

As long as it’s not spoiled or contaminated, then you should be fine.

We’ve listed some of our favorite recipes for cooking with duck so that next time you find yourself with leftovers we can help get them back on the table in no time at all!