What to do with Dick's Duck in less than thirty minutes?

Having trouble deciding what to do with that left over duck that Dick Cheney dropped off before checking in to see about those heart pains?

Or, need to feed four to six quick with just a half eaten duck, a few capers a lemon and some linguine?

You know, the legs and thighs are gone, but there is still way too much meat left on that carcass for the stock pot so, what's the frugal, time pressed, omnivore to do?

Well here is Chef Boy'r'u Kidding's very own recipe for peppered duck over linguine.

Total prep and cooking time, depending on your deboning and chopping skills, 25 to 45 minutes.

Total tools:  You'll need are a Wok, pasta pot, colander, turning spatula for the Wok and pasta claw for the pasta.

Ingredients:

A cup or more deboned roast duck, chopped.

Any leftover duck fat you can scrape off anything.

1/3 cup olive oil

1 bulb fresh garlic, peeled and finely chopped.  Not minced, but nicely done and if you are too timid for an entire bulb of garlic in a recipe, leave now as you'll clearly have no pallet for the Chef's recipes.

1/4 cup coarsely ground, or cracked pepper corns.  I told you this wasn't for the faint of heart.

Zest from one large lemon.  Not giant, but nicely formed and well zested if you please.

2 rounded tablespoons of capers and 2 tablespoons of the pickling juice they come in.

Ground or grated Parmesan to taste.

1 pound box of your favorite linguine.

Preparation:

Fill your pasta pot 2/3 to 3/4 full of water, salt to taste and bring to a rolling boil, before adding your linguine.

In your Wok, put your olive oil, and chopped garlic and pepper, put the heat on high and just when the garlic begins to sizzle, but before it starts to brown, add all of your chopped duck, stirring constantly with your spatula.  Add the lemon zest, capers and caper juice and stir until the linguine is done.  Remove from heat.

Drain your linguine when cooked to your taste, then return to the pasta pot and add the contents of your Wok, toss and serve in pasta bowls.  Garnish with the grated Parmesan to taste, serve with a salad, wine and bread of your choice.

Clean up is pot, wok, colander, claw and spatula.

Serves 4-6 depending on appetites.

Get well quick Dick.  I'm looking forward to some nice canvas backs soon, but er, ah I won't be able to join you in the blind this year.  I'll be, doin some soul food that weekend for Barack and Michel, you know how it is.

Bon Appetite

Chef Boy'r'u Kidding.....