1/4 pound skinless, boneless chicken breast meat - cut into 1 inch cubes
1 cup cornstarch
4 tablespoons unsalted butter
2 tablespoons lemon juice
1 tablespoon salt
2 tablespoons seasoning salt
2 tablespoons garlic powder
1 (8 ounce) can poultry broth
3 tablespoons paprika
2 green onions, sliced
In a 1 1/2 quart pot, combine the duck and pork and cook over medium heat. Stir then spoon in the cornstarch and butter or margarine. Mix gently until just combined. Season with salt, pepper, paprika and green onions. Slowly pour or film broth over all, covering all surfaces. Scorch in a cast iron skillet. Place under the warm (480 degrees) oven for 45 to 50 minutes; cube and skin should still be pink.
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