July 23, 2012 Dinner - Duck and Cous Cous Hash

I had only thirty minutes between trial and a meeting to prepare and eat dinner, so I went to the fridge and got out the two PPI cous cous dishes and PPI roast duck and stripped the meat off two wings and sautéed it in a skillet with the PPI duck fat from the roasting pan and threw in a cup of the cous cous, tomato, carrot, onion, garlic and kale mixture and sliced up three fingerling potatoes and as put in as much of the butter and parsley and chives as I could dig out of the duck meat PPI container and sautéed that for about five minutes until the duck skin began to crisp and the potatoes became slightly browned and we plated it up and drank beer with it for a quick 10 minute prep time dinner.

We ate PPI Clafoutis for dessert later in the evening.

Bon Appetit