I'm trying to figure out something really different to do with leftover roast duck. My first thought was ravioli, remembering a smoked duck ravioli (my roast ducks weren't smoked, but that flavor can be added) I once swooned over at a little Napa Valley restaurant called Mama Nina's. Same idea, but easier, would be lasagna. Another interesting thought is a shepherds pie.
I've done the ravioli before, but not the other two. I've also tossed the cold duck shreds with arugula and a caesar-like dressing and given that the wrap treatment. But that's too lunchy for a chilly fall evening--I want something hot.
Has anyone here done anything interesting with surplus roast duck?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov