Holiday Duck Week: Leftover Roasted Duck Mini Burrito Appetizers

C – I think I am getting better at this leftover thing.

Well, it’s more that I am getting better at re-purposing things to make it feel and taste like a new thing. I am so glad. Sometimes I feel cooking is a waste of time, if you end up throwing the stuff away. So, I am starting to figure out how to make original things into different original things.

We had half a duck leftover from Monday night and really didn’t want to eat it again. I was afraid it was going to be dry or just taste like leftovers. Usually, I am right. I loved the combination of duck with the pear chutney and the wild rice with wild mushrooms. It was delicious.

I needed to add something to freshen up the dish a bit. Some fresh vegetables would pair nicely with such a rich winter dish. I also didn’t want to eat the entire thing as a main dish. My favorite thing to do with leftovers is serve them as an appetizer. That way, multiple people can help eat them without figuring out it was a leftover.

Of course, the freezer is loaded with weird stuff. So, off to mysterious freezer to see what I could find. Frozen moo-shu wrappers! I am not really sure what I was first thinking about doing with these. But, they would be perfect for some rolls. Maybe, mini burritos.

One great thing about moo-shu wrappers is they are quick to thaw and easy to cook. Once the wrappers were thawed, I just re-heated the leftovers and made a nice cucumber relish. It was an easy task.

The mixture of wild rice with the duck and the pear chutney was perfect. I loved the fresh crunch of the cucumbers. They were a great addition.

Holiday Duck Week: Leftover Roasted Duck Mini Burrito Appetizers
Recipe type: Sides
Prep time:
Cook time:
Total time:
Serves: 10 mini burritos
  • 1 cup leftover roasted duck, shredded into bite size pieces (see recipe link below)
  • 2 Tbsp pear chutney, more for dipping on the side (see recipe link below)
  • 1 cup leftover wild rice with wild mushroom (see recipe link below)
  • 1 cucumber, peeled and sliced into match-stick size
  • 1 garlic clove, minced finely
  • 1 Tbsp rice wine vinegar
  • Salt, pepper and sugar to taste
  • 10 moo-shu wrappers, pulled apart
  1. In a small bowl, place cucumber, garlic, rice wine vinegar, salt, pepper and sugar to taste. Mix well. Set aside until ready to use, but at least 30 mins.
  2. Mix the chutney in with the duck.
  3. Place moo-shu wrappers one at a time into a dry pan on medium heat for about 10 seconds on each side. Remove and place on plate, cover with a warm, damp paper towel. Repeat until all are done.
  4. Place a tablespoon of wild rice on one of the wrappers on the lower half of the wrapper.
  5. Top with duck/chutney mixture.
  6. Place a few pieces of cucumber over the duck.
  7. Begin by folding the sides inward a little. Then, roll the bottom up to meet the top. Place on plate with final edge facing down.
  8. Repeat until all of the mixture is gone.
  9. Serve with more of the pear chutney for dipping.
  10. Enjoy!

Roasted Duck and Pear Chutney recipe
Wild Rice with Wild Mushrooms recipe

These mini burritos were great snacks for me. Just two or three and I was full. I had the remaining pear chutney on the side for dipping. It was a nice flavor boost.

I am so glad I figured an easy way to reuse these leftovers. It was delicious and addicting. Jim liked it, too.


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