Maybe a couple of days too late for most people – and maybe not strictly a recipe – but what the heck, I’ve had my waistline to see to! 🙂
Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into the oven to warm/crisp.
Split the rolls, spread with hoisin sauce, load with shredded duck and top with watercress.