| 1 whole duck breast |
1/6 duck breast |
$19.00 per pound
|
$4.23 |
| 2 tbsp. red wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1 tbsp. unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1/4 pound mushrooms, preferably Japanese tree mushrooms |
2/3 oz |
$3.69 per 8 ounces
|
$0.31 |
| 1 tbsp. chopped shallot |
1/2 teaspoon |
$3.99 per pound
|
$0.01 |
| 1 tbsp. chopped fresh tarragon |
1/2 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 tbsp. unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 4 slices French bread, cut 1/2 inch thick |
2/3 slices |
$0.19 per ounce
|
$0.29 |
| 1 garlic clove, cut in half |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 head curly endive, washed and crisped |
1/6 head |
$5.99 per pound
|
$1.13 |
| 1/4 c. Vinaigrette Dressing (see below) |
2 teaspoons |
n/a
|
|
| 3 med. tomatoes, blanched, peeled, seeded and cut into 1/4 inch dice |
1/2 tomatoes |
$1.99 per pound
|
$0.27 |
| Total per Serving |
$6.34 |
| Total Recipe |
$38.05 |
Suggestions?