How to "Dress-up" Holiday Leftovers

I took the leftover duck and chopped it fine, sauteed it with mushrooms, green onions, and peas, added a little crumbled freshly made farmers cheese, duck stock made with the bones and some vegetables, and cream. I served it in the convenient Pepperidge Farm puff pastry shells topped with a dollop of sour cream and a side of freshly sauteed string beans with lemon juice. I finished the leftover almond ice cream by serving it on a bed of shredded coconut and slivered almonds sauteed until golden and deglazed with lemon juice and a dash of Grand Marnier. My dinner guests licked their plates!