Hey Grandpa, What's for Supper? Part 2

We pulled out a duck that I skinned because the skin tore badly when I was plucking it I recall. I sectioned it and cooked the main parts (thighs, legs and breasts) bone-in into a sort of duck jambalaya with flour browned on the meat by dredging, homemade turkey stock added for liquid, and bell pepper, onion, tomato and okra added for vegetables. It cooked slowly in a dutch oven on the stove and thickened nicely. Served with some rice made with more of the turkey stock. Honestly one of the best meal I've made in a while! I said with a little more spice it would have been perfect. Took some mental notes for the next time I make a jambalaya.
 

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