Before Thanksgiving, I ran through the slate of dishes I was planning to make for the big day. And while I was definitely excited for that lovely dinner, it was all merely a precursor to my favorite meal of the year: Thanksgiving Leftovers. While the individual dishes of Thanksgiving can shine on their own, I think the creativity and combination of the meals the day after really bring out the best in them.
And while I can always get behind a Turkey, Ham, and Cranberry Sauce sandwich or a soup with all of the leftover savory goodness thrown in, this year I decided to mix things up a bit and go for a leftovers brunch. For me, this started with repurposing the leftover duck into a delicious hash. This starts by boiling some quartered small potatoes until fork tender, and leaving them to dry and cool in a colander. I then crisped up some bacon I had in the fridge and sauteed some bell peppers and onions in the bacon fat. Once that was done, I got the pan ripping hot and added in some of the reserved duck fat from the day before. I knew that this duck fat would be rich and deeply flavorful from the duck, but I was blown away by the flavor it had taken in from the garlic, ginger, and chiles that had also been in the pot. It added such an oomph to everything else in the dish, and I’m bummed I don’t have that much more of it. Once the fat was melted and bubbling, I tossed in the cooled potatoes and let them get nice and crispy. Once they were, I tossed in the peppers, onion, bacon, and the shredded up leftover duck to let it all get warm together. Top this with a few poached eggs, and you might just have the best breakfast known to man.
To serve with this (because my family knows no bounds to brunchy indulgence), I whipped up a batch of Belgian Waffles, and topped them off with whipped cream and leftover cranberry sauce. Like the duck fat, this cranberry-sauce-as-topping idea was a revelation to me. It’s perfectly tart and fruity and stands up so well to the sweetness of the waffle and whipped cream. Honestly, I may have to start making cranberry sauce year round just so I can put it on my pancakes, waffles, and french toast all the time.