I think I actually smoked the duck in order to have the carcass for stock so I could make risotto, so I could make risotto cakes. Risotto cakes are one of the greatest leftovers in the world. Just spread any cold leftover risotto in an inch-thick layer, cut out rounds (or hearts for that romantic touch) with a cookie-cutter, coat with flour or bread crumbs to make a nice crust and fry in a little oil till browned and crunchy.
Before starting the cakes, I tossed the leftover duck legs in the cast iron skillet into a 475º oven. Poured off the excess fat, and deglazed with port wine in which a handful of dried cranberries had been left to return from suspended animation.
Smokin'!
. . and we've still got two leftover risotto cakes.
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