| 1 5lb stewing duck, preferably fresh (if frozen, completely thawed, giblets removed, soaked in salted cold water for 10-15 minutes, rinsed and dried) |
13 1/3 oz |
$17.77 per pound
|
$14.81 |
| 2 qts vegetable stock |
1/3 quart |
$3.69 per 32 ounces
|
$1.27 |
| 2 C onions, roughly chopped |
1/3 cup |
$0.79 per pound
|
$0.09 |
| 1 C carrots, peeled and roughly chopped |
2 tablespoons |
$1.49 per pound
|
$0.07 |
| 1 C celery, roughly chopped |
2 tablespoons |
$1.99 per pound
|
$0.07 |
| 2 Tbs sweet butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 2/3 C red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.31 |
| 2 sprigs of fresh rosemary |
1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.08 |
| 2 sprigs of fresh thyme |
1 teaspoon |
$1.99 per cup
|
$0.04 |
| 3 sprigs of fresh tarragon |
1 1/2 teaspoons |
$1.97 per 2 ounces
|
$0.03 |
| 2 sprigs of fresh sage |
1 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 2 large cloves of garlic, crushed |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 - 3/4 C wild rice |
1 tablespoon |
$2.99 per 16 ounces
|
$0.11 |
| fresh water, as needed |
1/6 water |
n/a
|
|
| Total per Serving |
$16.97 |
| Total Recipe |
$101.80 |
Suggestions?