How it all started… Duck L’Orange with a colorful assortment of roasted Farmer’s Market veggies One of my absolute favorite things to do is to create an entirely different meal out of the random leftovers that are in my fridge. You never know what can happen when you combine hunger and the procrastination to cook something from scratch. Leftover Korean turns into fried rice, perhaps some grilled veggies from the BBQ pit transform into curry, but for some reason the soup version of these meals always turns out the best. Last Easter, I made Duck L’orange and we also made side dishes from some really choice farmers market veggies. Lunch the following day was a different story as I was feeling pretty spent from my epic kitchen Easter marathon. Luckily, I had a ton of beautifully wrapped pre-cooked items ready for their reincarnation. I used the carcass of the duck as well as the drippings, thyme bundle, celery, and carrots as my stock base for the soup. I let this reduce into a very thick stew adding a little wine, a splash of water, and a touch of the zesty l’orange sauce for zing. All I had to do next was simply choose the roasted vegetables I wanted to add from the previous days roasting pan and side dishes. I went with several potatoes, some of the carrots and red onions, and of course garlic. Lastly, I added ground black pepper, and a large handful of picked Italian Parsley leaves and called it a meal.