Savannah Leftover Duck

Recipe Ingredients

2 cups	292g / 10oz	Diced roast duck
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Flour
1 cup	237ml	Hot duck stock
1/2 cup	73g / 2.6oz	Diced Swiss cheese
1/4 cup	23g / 0.8oz	Minced Italian salami
2 tablespoons	30ml	Minced ham
2 tablespoons	30ml	Minced onion
2 tablespoons	30ml	Minced fresh parsley
2 tablespoons	30ml	Minced celery
2 tablespoons	30ml	Minced green pepper
1/2 teaspoon	2.5ml	Minced garlic
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

Heat duck in butter; remove meat and keep hot. Blend flour and stock into butter and heat, stirring, until thickened. Add all ingredients except duck, stir well, and cook slowly over very low heat for 30 minutes, stirring from time to time. Add duck and heat only long enough to heat through.

This recipe yields 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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