Ever wonder what to do with the parts of roast duck which you don't eat? Like the neck and the head? A good way to use them is to add to any stir fry, in this case, a wok of cabbage, carrots and mushrooms. If you add a little water and let it braised for a few minutes, the flavor of the roast duck will infuse. These "nick-necks" act as MSG to add another layer of mild flavor to your dish.
