| 1 x 4 pound whole duck |
1 lb |
$17.77 per pound
|
$17.77 |
| 3 Tbsp. butter |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 1 lb pearl onion, blanched, and, peeled |
1/4 lb |
$0.79 per pound
|
$0.20 |
| 2 Tbsp. pancetta, or possibly bacon, cut into 1/2-inch cubes |
1 1/2 teaspoons |
$4.99 per 6 ounces
|
$0.22 |
| 1 x leek, washed, trimmed, and, sliced |
1/4 leek |
$1.88 per pound
|
$0.09 |
| 2 med stalks celery, diced |
1/2 stalk |
$1.99 per pound
|
$0.09 |
| 2 x carrot, diced |
1/2 carrot |
$1.49 per pound
|
$0.10 |
| 2 x bay leaf |
1/2 bay leaf |
$3.59 per 2 ounces
|
$0.13 |
| 2 c. dry red wine, preferably, Amarone |
1/2 cup |
$0.35 per fluid ounce
|
$1.40 |
| 3 whl cloves |
3/4 cloves |
$5.29 per 2 ounces
|
$0.04 |
| 6 sprg fresh thyme |
1 tablespoon |
$1.99 per cup
|
$0.19 |
| 2 sprg fresh rosemary |
1 1/2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.12 |
| 1 x 28 ounce can crushed roma tomato, with juice salt, to taste pepper, to taste |
7 fl oz |
$1.99 per pound
|
$0.02 |
| 2 c. water or possibly 2 c. chicken stock salt freshly cracked black pepper |
1/2 cup |
n/a
|
|
| Total per Serving |
$20.45 |
| Total Recipe |
$81.80 |
Suggestions?