Try this Grandpa Aftons Duck recipe, or contribute your own.
Suggest a better description(note: this is just for binding and not really flavour. i sub with some cream, milk, a little chicken stock and some gumbo file or arrowroot to thicken--just make sure the volume is a bit more than 1/2 a litre) skin yer ducks. this recipe does not make use of the skins, assuming you went through the effort to retain the skin back when you harvested the duck in the first place. you may use the skin to procure a bit o duck fat to make a duck-stock or roux to replace the chicken stock. cut up the breast/leg meat into bite-sized pieces. place all ingredients into a slow cooker and cook on the lowest setting for 8-10 hours. mix in the flour (you may make this into a paste instead to prevent clumping) and let sit for another 1/2 hour. serve this over any form of rice, grain, or bean. a good hot relish or chutney goes well with this too. this recipe is a good base to work from. add more ingredients to this as you like. ive added corn, potatoes (potatos, if youre in the quayle household
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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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 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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