| One 4 pound duck, discard excess fat from body |
10 2/3 oz |
$17.77 per pound
|
$11.85 |
| One leek, cut into 1-inch pieces |
1/6 leek |
$1.88 per pound
|
$0.00 |
| 2 medium onions, one roughly chopped and one ready |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 1 medium carrot, peeled and roughly chopped |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1 quart water |
1/6 quart |
n/a
|
|
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tablespoon and 1 teaspoon grape seed or canola oil |
2/3 teaspoon |
$2.49 per pound
|
$0.01 |
| 1 teaspoon grated lemon zest |
1/6 teaspoon |
n/a
|
|
| 3 tablespoons fresh lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1/4 cup parsley, freshly chopped |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 3 garlic cloves, finely chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 whole turkey legs |
1/3 turkey legs |
$5.99 per pound
|
$0.46 |
| 4 chicken thighs (or 5 or 6 â whatever is available) |
1/6 chicken thighs |
$2.69 per pound
|
$0.06 |
| Dash of salt and pepper â about 1/8 of a tsp total |
1/6 pinch |
$2.91 per 16 ounces
|
$0.00 |
| 2 tablespoons of chopped fresh thyme |
1 teaspoon |
$1.99 per cup
|
$0.04 |
| ¼ cup plus 2 tablespoons olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.37 |
| 4 cups chicken stock (home-made, of course, or use any âleftoverâ duck stock to make a total of 4 cups chicken/duck stock) |
2/3 cup |
$0.99 per 14 1/2 ounces
|
$0.38 |
| 3 tablespoons packed light brown sugar |
1 1/2 teaspoons |
$2.79 per 2 pounds
|
$0.02 |
| ½ cup soy sauce, preferably Tamari |
1 tablespoon |
$2.59 per 10 fluid ounces
|
$0.17 |
| ½ cup olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 4-5 cloves of garlic, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 sprigs of rosemary |
1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.08 |
| 1 tablespoon of fresh thyme |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 1 tablespoon of freshly shredded sage |
1/2 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 2 tablespoons of fresh parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 4 Tablespoons butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 4 Tablespoons arrowroot -- I prefer arrowroot vs flour |
2 teaspoons |
$1.82 per pound
|
$0.02 |
| 1 cup milk |
2 tablespoons |
$3.49 per gallon
|
$0.04 |
| 1 cup heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.32 |
| Total per Serving |
$14.43 |
| Total Recipe |
$86.61 |
Suggestions?