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Breast Of Duck With Port Sauce - Recipe Cost

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1/4 c. extra virgin olive oil two (2-lb.) whole boneless duck breasts with skin*
1 lrg garlic clove chopped
1/4 c. Tawny Port a beurre manie made by kneading together 3 Tbsp. softened unsalted butter and 2 Tbsp. all-purpose flour dry cherry and shallot confit as an accompaniment
Ingredients Per Recipe Qty Common Price Price per Recipe
1 1/4 c. dry red wine 1 1/4 cup
$0.35 per fluid ounce
$3.50
1/4 c. balsamic vinegar 1/4 cup
$6.59 per 17 fluid ounces
$0.78
3 Tbsp. soy sauce 3 tbsp
$2.59 per 10 fluid ounces
$0.39
1/4 c. fresh lemon juice 1/4 cup
$2.19 per 15 fluid ounces
$0.29
3 x garlic cloves crushed 3 garlic cloves
$4.00 per pound
$0.08
1 1/2 Tbsp. grated fresh gingerroot 1 1/2 tbsp
$2.99 per pound
$0.06
3 Tbsp. sugar 3 tbsp
$1.44 per pound
$0.12
3 Tbsp. water 3 tbsp
n/a
 
2 Tbsp. white-wine vinegar 2 tbsp
$3.39 per 12 fluid ounces
$0.28
3 Tbsp. balsamic vinegar 3 tbsp
$6.59 per 17 fluid ounces
$0.58
1/4 c. chopped shallot 1/4 cup
$3.99 per pound
$0.35
1 1/2 c. dry red wine 1 1/2 cup
$0.35 per fluid ounce
$4.20
3/4 c. beef broth 3/4 cup
$1.29 per 14 1/2 ounces
$0.56
1/3 c. heavy cream 1/3 cup
$3.89 per pint
$0.65
Total Recipe $11.84
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