Cooking a nice dinner for two people can feel like a lot of effort for a single meal.  This is why God created leftovers.  To me, nothing is more rewarding as a home cook than finding a delicious way to use these tasty scraps of labor for another purpose.  For example, a whole chicken or duck is usually too much for two people, but not enough for four, so I like to save the carcass, pick off all the leftover meat, and make a quick 2-pot meal.  This recipe is the perfect sequel to my Lavender Honey Duck, but can be made fresh with two D’Artagnan confit duck legs as well.  I love the traditional combination of aigre-doux (from vinaigre and “soft” or sweet) for duck, and no vegetable loves vinegar more than cabbage.  Just ask our northern friends up in Alsace.

Difficulty:

Prep Time:  20 minutes

Cook Time:  15 minutes

Serves 2 people

Ingredients:

1/3 ea.          Cooked Duck, meat removed / shredded  OR

2 ea.             D’Artagnan Confit Duck Legs

¼ ea.            Red Cabbage, sliced thin

1 med.         Carrot, peeled, cut in half lengthwise, then sliced thin on bias

¼ lb.            Haricots Verts, ends trimmed, cut in 2” pieces

1 sm.            Leek, white part only, cut lengthwise, then sliced thin & washed

¼ lb.            Whole Wheat Spaghetti

½ c.             White Balsamic vinegar

½ Tbsp.       Acacia honey

¼ c.             Water

¼ c.              EVO

2 tsp.           Ras al Hanout (optional, substitute 1 tsp. curry powder)

5-7 ea.         Crushed red pepper flakes

4-6 large      Mesclun leaves, whole, washed & dried

                    Sea Salt & Esplette, or white pepper

Technique:

-Cook spaghetti in boiling salted water for 5 minutes, add haricots verts, cook 5 more minutes.

-Heat a heavy bottomed pot on high, add 2 Tbsp. EVO, cabbage, vinegar and honey. Season with salt and pepper.

-Cook down for 5 minutes.  Add carrots, leeks, spices, water, and cook for another 5-7 minutes until tender.  Add duck meat.

-When spaghetti and beans are cooked, strain and add to pot with cabbage and remaining 2 Tbsp. EVO.  Check seasoning.

-Serve over mesclun leaves and garnish with fresh basil or parsley.