| 4 lrg Duck legs - (abt 2 to 3 lbs) Salt to taste Freshly-grnd black pepper to taste |
1 duck legs |
$8.00 per pound
|
$0.76 |
| 6 Tbsp. Virgin extra virgin olive oil Flour for dredging |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 2 med Spanish onions sliced 1/4" rounds |
1/2 onions |
$0.79 per pound
|
$0.10 |
| 1 med Leek minced 1/2" rounds |
1/4 leek |
$1.88 per pound
|
$0.01 |
| 1 med Carrot minced 1/4" rounds |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1/2 c. Grand Marnier |
2 tablespoons |
$22.00 per liter
|
$0.65 |
| 1 c. Dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 2 c. Chicken stock |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1/4 c. Dry orange plus |
1 tablespoon |
$1.00 per item
|
$0.09 |
| 2 Tbsp. Dry orange (available at specialty shops) |
1 1/2 teaspoons |
$1.00 per item
|
$0.04 |
| 1/2 c. Blanched sliced almonds plus |
2 tablespoons |
$5.99 per 11 ounces
|
$0.35 |
| 4 Tbsp. Blanched sliced almonds for garnish |
1 tablespoon |
$5.99 per 11 ounces
|
$0.17 |
| 1 x recipe Root Vegetable Mash see * Note |
1/4 root |
$46.50 per 10 pounds
|
$0.29 |
| Total per Serving |
$3.77 |
| Total Recipe |
$15.09 |
Suggestions?