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J.C. Ryle

Butchering And Curing Whole Duck

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CATEGORY CUISINE TAG YIELD
Import, New, Text 1 Servings

INGREDIENTS

1 Whole duck, about 5 pounds
3 T Kosher salt
1 T Freshly ground black pepper

INSTRUCTIONS

Butcher the duck into 8 pieces, discarding the wings and reserving  the
fat. Lay the duck portions, skin side down on a platter. Sprinkle  the
duck with kosher salt and black pepper. Cover the duck with  plastic
wrap and refrigerate for 12 hours. Remove the duck from the
refrigerator and rinse the duck under cool water, rubbing off the  salt
and pepper. Pat the duck dry with paper towels. Recipe By     :ESSENCE
OF EMERIL SHOW #EE2436  Posted to MC-Recipe Digest V1 #319  Date: Wed,
27 Nov 1996 09:16:25 -0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 81.6mg
Sodium: 16971.7mg
Potassium: 85.1mg
Carbohydrates: 4.1g
Fiber: 1.6g
Sugar: <1g
Protein: 15.4g


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