| 2 x Long Island (Pekin) ducks - (5 lbs ea) Kosher salt to taste Freshly-grnd black pepper to taste |
1/4 island |
n/a
|
|
| 2 Tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 sm onions coarsely minced |
1/4 onions |
$0.79 per pound
|
$0.03 |
| 2 sm carrots coarsely minced |
1/4 carrots |
$1.49 per pound
|
$0.04 |
| 4 x garlic cloves smashed with the side of a knife |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 c. dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 2 sm celery ribs coarsely minced |
1/4 celery |
$1.99 per pound
|
$0.02 |
| 1 tsp black peppercorns |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x bay leaf, preferably Turkish broken in half |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| 2 Tbsp. tomato paste |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 2 quart chicken stock |
1/4 quart |
$0.99 per 14 1/2 ounces
|
$0.57 |
| 3 Tbsp. all-purpose flour |
1 1/8 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 3 Tbsp. unsalted butter softened |
1 1/8 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 4 Tbsp. bottled green peppercorns liquid removed |
1 1/2 teaspoons |
$7.99 per 16 ounces
|
$0.06 |
| 2 Tbsp. Dijon mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| Total per Serving |
$1.25 |
| Total Recipe |
$10.00 |
Suggestions?