Work your leftovers!
Originally published at Cheryl Katz. Please leave any comments there.
Especially if they’re Peking Duck from your favorite authentic Chinese restaurant.
On a totally unexpected date night with Ben last week, we took ourselves for Peking Duck at the Golden City Restaurant in Kearny Mesa. (We also got soup, which was totally unnecessary given the two course duck presentation easily serves four people alone.)
Needless to say, we came home laden with crispy duck skin, plum sauce, rice buns and of course more than half our chopped duck and jicama lettuce wraps.
With Passover coming up and a lot of food shopping and preparation to do, on Thursday I was looking to empty out my refrigerator. Everyone ate something that needed minimal cooking from the refrigerator.
Shockingly, the duck skin was not gone by Saturday morning, which made it completely fair game for breakfast! I thought, and Sami and Grandma agreed, that crispy Peking Duck omelettes sounded like just the thing.
I placed the duck skin crispy side down in a hot pan and rendered out the fat, returning all the crisp that the refrigerator stole. Then I reserved the skins, allowing them to dry on a paper towel while I quickly poured the beaten, salted and peppered eggs into the pan and allowed them to cook. When the top of the eggs were still soft but starting to firm, I replaced the skins and folded the eggs into omelette shape. Another minute, and then I slid the eggy, ducky deliciousness onto a plate and shared it with my family.
Super delicious with the leftover plum sauce and toasted rice buns. And not a crumb to waste!