Pack a Piece of Peking Please!

We love dinners that can yield leftovers that can be used in the following day’s packed lunch.

In the heat of the summer, lunch is usually some sort of sandwich.

One sandwich filling that always leaves work colleagues green with envy is duck.

This time, it’s Luv-a-Duck’s Peking Roast Duck Legs with stir fried veggies and creamy mashed potatoes flavoured with roasted garlic. (Luv-a-Duck is accredited by ICCV, The Islamic Coordinating Council Victoria).

Easily found at Woolies and Coles.

Easily reheated for a quick dinner.

This time we tried using our slow cooker, with whole garlic chucked in for addition to the mashed potatoes and gravy.  Just before serving, we used the juices left in the slow cooker to make the gravy by adding vegetable stock, plain flour and the slow cooked garlic. The sugarsnap peas only needed a little olive oil and salt. Potatoes were boiled then mashed along with some garlic, olive oil, olive butter, sesame oil, salt and pepper. Salad consisted of baby spinach, grape tomatoes, pieces of roasted almonds with a dressing of balsamic vinegar and olive oil.

Throw all the above on plates and voila, an elegant dinner!

The in-laws seemed pretty impressed.