Try this Roberts Duck Salad Spread recipe, or contribute your own.
Suggest a better descriptionBoil ducks in salted water until meat falls off the bone. Chill. Remove meat from bone and chop into bite-sized pieces. Chop eggs and celery. Mix eggs and celery with duck, relish, mayonnaise and lemon juice. Add more mayonnaise, if needed. Salt and pepper to taste. Add chopped pecans and chill until ready to serve. Serve with crisp crackers. ROBERT M. GOFF From
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 197 | ||
Calories from Fat: 153 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 118.2mg | 36 % | |
Sodium 300.9mg | 10 % | |
Potassium 45.1mg | 1 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.8g | ||
Protein 2.2g | 3 % | |
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: 197
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