Photo: Atharva Tulsi
Estimated Nutrition (whole recipe, rough)
340
Calories
19g
Protein
28g
Fat
0g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Leftover bones from roast duck
- Pan drippings
- Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
- 1 tsp salt (or to taste)
- 6 cups (1200 ml ) water
- ½ tsp vinegar
Directions
1
Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil , then reduce heat and allow to simmer for 1 ½ hours.
2
Drain and reserve liquid, discarding bones and reserving any meat.
Recipe sourced from
wikibooks