CHEESESLAVE

I have a leftover duck carcass in the fridge. It still has a lot of meat on it. I was trying to think about what to make for dinner and I came up with a good idea:

Duck, Blood Orange and Kalamata Olive Salad on a Bed of Arugula with Blood Orange Vinaigrette

Sounds good, eh? I’ll serve it with some nice chilled Prosecco.

I’m going to pan fry the duck breasts (we ate mostly the drumsticks and wings and other meat the other night) in a little chicken fat (I’ve got a lot of that on hand these days, what with all this broth I’m making). Then I’ll prepare a bed of arugula (it’s growing in my garden), then arrange on that some blood orange, kalamata olives, and toasted pine nuts, maybe some thinly sliced onion. Dress with the vinaigrette.

Served with a side of — what else? Chicken broth!
This is good because I need to use those duck bones and innards to make some more stock.