Duck Toller Recipe

Ingredients

1 1/2 cups vinegar

1/2 cup Worcestershire sauce

1 teaspoon cider vinegar

1/2 teaspoon lemon juice

1 teaspoon lemon zest

1/8 teaspoon salt

1 (28 ounce) can artichoke hearts, drained

1/3 cup chopped green onions

1/8 cup cod fishing spray

1 tablespoon paprika

1 tablespoon Dijon mustard

Directions

In a medium bowl, mix together vinegar, Worcestershire sauce, lemon juice, lemon zest, salt, artichoke hearts and green onions. Toss in chicken and vegetable stock. Mix in vinegar mixture.

Heat a large, heavy pan of oil in a large skillet.

In a small bowl, mix together vinegar mixture, lemon zest, salt and artichoke hearts. Pour over duck and toss with green and white pasta and chop.

Return ducks and vegetables to pan with 2/3 cup white wine. Stir gently with 1/2 cup lemon juice. Fry until brown, 15 minutes.

Reduce heat to medium; add duck and vegetables. Fry often, turning once, until duck is cooked through, about 15 minutes.

Comments

Lyre writes:

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I have a wet brine recipe I always use. However, I always choose to fry the shrimp in the oven instead of on the grill. The reason is simple--the hot, dry rub of garlic and onion burns them. This is also why I leave them marinated until I batter them. My first attempt at glazing was a little too harsh, so I ended up brushing them with dry sugar instead. These are great--even my husband picked them--wonderful texture, great flavor. What a keeper.

Duck Toller Recipe

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