Here's a super easy and delicious dish, using up the leftover duck roast to make the yummiest duck meatballs. We're serving them with roast potatoes from yesterday along with crispy veggies and dressing on the side. Enjoy!

Directions

1. Pick the duck meat off the carcass. Add to a mini chopper or food processor along with onion, garlic, egg and milk and give the lot a quick spin.

2. Add plain flour, thyme, salt and pepper. Mix well, until you have a firm farce. Add a bit more flour if the farce is too wet. If you're unsure of the seasoning, you can fry a little tester ball on a pan.

3. Fry the meatballs in a mix of butter and olive oil until golden. While the meatballs are toasting on the pan, get cracking on the warm potato salad.

4. Cut the potatoes into smaller pieces. Rinse some broccoli and cauliflower. Peel carrots and cut into small sticks. Free the bell pepper from seeds and cut into small pieces.

5. Fry the lot on a pan in a dash of oil for about 10 minutes, season with salt and pepper and finally add some chopped basil.

6. Serve the meatballs with the fried veggies and dressing on the side. Enjoy!

Tip

The amount of meat doesn't have to fit the recipe to the letter. If you have more or less meat, use more or less flour as required. If you don't have leftover potatoes, cook a bit of pasta instead. To make cooking as easy as possible and avoid food waste, we've used pre-chopped cauliflower and broccoli, which you'll find in bags at most supermarkets (fresh or frozen). You can also use the whole kind, and save the rest for salad or snack veggies during the week.

Tasks for kids in the kitchen: Let your kids remove the seeds from the bell pepper and cut into smaller bits. They can also help pick the duck meat off the carcass.