Two legs of duck confit left from various recent meals. Four of us for lunch. Some leftover cooked potatoes too.
First, I fried the chunks of potato in duck fat, along with two chopped green onions. Then I stripped the duck meat off the bones and chopped it into small pieces. That got added to the pan and heated through.
Finally I made a bed of frisée, tossed it with vinaigrette, spooned the warm duck mixture on top, and tossed it all again. Chopped parsley. Chunks of baguette. Red wine...
I've worked the same trick with leftover roast pork too, warming it and potatoes through in leftover jus