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Jewish Journal

Tag: Wine Cellars

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  • Chicken and Duck Soup

    March 25, 2009 | 9:27 pm

    You will need one whole duck for this preparation. Have your butcher separate the breasts and legs from the bird and de-bone the legs. All the leg and breast meat should still have its skin on. Ask your butcher to grind all the meat for you. You will have approximately 1 3/4 pounds...

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