07-23-2004, 02:29 PM
[font "Arial"][#000000][size 3]~ 1 duck
~ salt & pepper
~ 1 onion, chopped
~ garlic powder
~ thyme
~ 1 bay leaf
~ flour
~ 1 egg
~ water[/size][/#000000][/font]
[font "Arial"][#000000][size 3]Place the duck in a large soup pot. Cover with water and bring to a boil. Reduce heat and simmer until duck is done.
Remove duck from the stock and remove the meat from the bones. Return meat to the stock.
Add the onion and the seasonings to taste. Simmer for 10 minutes. Remove the bay leaf.
In a bowl, place some flour, 1 egg and water enough to form a stiff dough.
Bring pot back to a boil and add small clumps of the dough to the stock.
Cook until dumplings are done.
[/size][/#000000][/font][font "Arial"]Save the left overs to cook with rice.
Bring stock to a boil. Add 1 cup of rice to every 2 cups of the left over stock. Reduce heat and simmer for 15 - 20 minutes[/font]
[signature]
~ salt & pepper
~ 1 onion, chopped
~ garlic powder
~ thyme
~ 1 bay leaf
~ flour
~ 1 egg
~ water[/size][/#000000][/font]
[font "Arial"][#000000][size 3]Place the duck in a large soup pot. Cover with water and bring to a boil. Reduce heat and simmer until duck is done.
Remove duck from the stock and remove the meat from the bones. Return meat to the stock.
Add the onion and the seasonings to taste. Simmer for 10 minutes. Remove the bay leaf.
In a bowl, place some flour, 1 egg and water enough to form a stiff dough.
Bring pot back to a boil and add small clumps of the dough to the stock.
Cook until dumplings are done.
[/size][/#000000][/font][font "Arial"]Save the left overs to cook with rice.
Bring stock to a boil. Add 1 cup of rice to every 2 cups of the left over stock. Reduce heat and simmer for 15 - 20 minutes[/font]
[signature]