Duck stew

Yesterday afternoon, I traveled to Chinatown and bought a chopped, half Cantonese roast duck for $6 at my regular duck joint. It was a very freezing day and considering the cold weather, I created this simple recipe.
At home, I placed a cup of long-grain white rice in the pot with 2 cups of water. Shred a huge leaf of green cabbage and a carrot that are readily available from my root-celler (I have turned-off my refrigerator!). Bring the pot to a rolling boil and place the cabbage, carrot and the roast duck into the pot and cover.
Lower the heat to simmer and shut-off the heat after 5 minutes. Let stand for another fifteen minutes and scoop up the duckfat infused rice into a dinner plate and enjoy with a glass of Montepulciano D’Abruzzo. It is so good for a one-pot cooking in this very hard economic times. There was enough left-over for lunch!
p/s: duckfat is better then butter or extra virgin olive oil!!!