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|
- 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
- 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.
- Mix the chutney in with the duck.
- 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.
- Place a tablespoon of wild rice on one of the wrappers on the lower half of the wrapper.
- Top with duck/chutney mixture.
- Place a few pieces of cucumber over the duck.
- 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.
- Repeat until all of the mixture is gone.
- Serve with more of the pear chutney for dipping.
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.