Dandy Duck

Was fooling around with leftovers last night. I'd roasted a duck a while ago. Kinda meh. But duck fat is a nice by-product. And leftover cooked duck is very useful. Combined a couple of different ingredients, sweet and bitter. Had some dandelion greens from the farmer's market (bitter as all get out), and then some sweet things: lipstick peppers and pomegranate molasses. 'Twas a dark and sticky mess. Tasty. Pomegranate molasses is one of my favorite secret ingredients. Apparently it is (was?) a trendy chef-y secret ingredient, too. I read about it 10 years ago in either Sonia Uvezian's 'the Cuisine of Armenia' or Claudis Roden's 'the Book of Middle Eastern Food.' As you might surmise, it's big in the Middle East, Syria and Lebanon especially. I first used it in red sauce when I was making it with canned tomatoes, as it is sweet and acid-y like a good tomato, so helps alot. I still use it when the farmer's market tomatoes are only ok. Muhammara is the dish it is traditionally used to make -- a paste/dip of walnuts, roasted red peppers and pom molasses.

Dandy Duck 'recipe':
Saute garlic. Add cooked duck. Add sweet red peppers. cook 10 min or so.
Add dandelion greens and cream, wilt the greens. cook 5 min or so.
Add pomegranate molasses at the end, cook it till it mostly evaporates/puts a sheen on everything else.
Had it with pesto, not necessary.