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2 Medium-size ducks
1 lb Good mushrooms; whole or chopped
1 md Onion
4 lg Celery stalks; sliced
2 md Carrots; julienned
6 Fresh jalapenos; quartered or sliced
4 Cloves garlic; split
1 cn Cream of mushroom soup; see -note
75 ml All-purpose flour (to further thicken)
Salt and pepper as needed
(note: this is just for binding and not really flavour. i sub with some cream, milk, a little chicken stock and some gumbo file or arrowroot to thicken--just make sure the volume is a bit more than 1/2 a litre)
skin yer ducks. this recipe does not make use of the skins, assuming you went through the effort to retain the skin back when you harvested the duck in the first place. you may use the skin to procure a bit 'o duck fat to make a duck-stock or roux to replace the chicken stock.
cut up the breast/leg meat into bite-sized pieces. place all ingredients into a slow cooker and cook on the lowest setting for 8-10 hours. mix in the flour (you may make this into a paste instead to prevent clumping) and let sit for another 1/2 hour.
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