Try this Drunken Duck #1 recipe, or contribute your own.
Suggest a better description1. Cut scallion stalk in 1-inch sections; crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil. 2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes. 3. Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate, covered, overnight. 4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days. 5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bone and all, in bite-size pieces. Serve cold. VARIATION: For the sherry, substitute sauterne. REQUIRES REFRIGERATING IN SHERRY FOR 5-7 DAYS! From
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 244 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 20mg | 1 % | |
Potassium 171.1mg | 5 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 19.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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