After another decadent, “twice as much food as necessary” Easter dinner, we are left with the culinary challenge of reconstituting duck, lamb and turkey into something fresh and edible.
Here, we will turn leftover duck breast into a far more nutritious and lighter dinner than the preceding night. All it takes is some stock, fresh root vegetables and herbs. In fact, this could be “Lamb Vegetable Soup”, or “Turkey Vegetable Soup”, by substituting the appropriate leftover meat, but duck seems more exotic. Most of the work has been done for us, all we need do is slice, dice and poach.
