Leftover roast duck and chickpea stew
Cooked with leftover meat from a whole roast duck, this simple (and tasty!) dish is an example of how we recycle leftovers at home.
Servings 4 people
Ingredients
- 3 tablespoons olive oil not extra virgin
- 1 medium onion peeled and chopped (or finely sliced)
- 4 cloves garlic peeled and minced
- 1 bell pepper deseeded and chopped
- 2 sprigs oregano or two pinches dried oregano
- 2 bay leaves
- 1 can diced tomatoes (400 grams / 14 oz)
- 1 to 2 cups chickpeas we used canned with the liquid
- salt
- pepper
- sugar optional
- 2 to 3 cups scrap roast duck
- finely sliced scallions to garnish
Instructions
- Heat the olive oil in a pot.
- Saute the onion, garlic, oregano, bell pepper and bay leaves until softened and fragrant, about three minutes.
- Pour in the diced tomatoes, and stir in the chickpeas.
- Taste and season with salt, pepper and, optionally, sugar.
- Bring to the boil, lower the heat and simmer, uncovered, for five to seven minutes, or just until reduced a bit.
- Stir in the duck meat, cover the pot, and simmer for ten minutes longer.
- Taste and adjust the seasonings, if needed, before serving.
