Sir Paddleton, our roast duck

Sir Paddleton, our roast duck

I made this duck because it was on sale & I had never made a duck before. It was a great challenge, and it turned out friggin delicious. HOWEVER, we are only two people, and you can only eat the same meal over & over without getting burned out. And so our duck became a few other things:

Pho inspired soup

Pho inspired soup

A simple yet tasty broth, some rice vermicelli, spaghetti squash & a variety of vegetables made this pho-inspired duck soup an absolute delight.

Pate stuffed Jalepenos

Pate stuffed Jalepenos

P1040908

Using our ninja to pate the meat with a variety of spices & goat cheese, these stuffed jalapenos seemed promising. The Jalapeños themselves, however, were entirely too spicy for normal human consumption. And so we reimagined them into these bad boys:

quesadillas of glory

quesadillas of glory

The innards

The innards

By then our duck was more or less spent, but we had enough of that and the extra spaghetti squash to throw together a casserole.

P1040916If you are a household of one or two, how do you keep from getting worn out on the same old left overs?

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About Sarah Saturday

I am a celiac living in the greater Los Angeles area. Finding gluten-free friendly eats can be rather problematic, but I have learned to adjust, and hope to continue learning new things to share. Living gluten-free is not always easy, but it can be incredibly delicious!

3 responses »

  1. Amanda says:

    I’ve never made duck before but you did quite a bit with it!

  2. Janet Rörschåch says:

    Good work not wasting the duck. One of my favorite restaurants in Taos, called Antonio’s, makes duck mole enchiladas….LOVELY!

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