Photo: Atharva Tulsi
The Languedoc Manner of curing Geese and Ducks for Store
7 ingredients
Languedoc
ocr_cookbook
Estimated Nutrition (whole recipe, rough)
386
Calories
19g
Protein
28g
Fat
13g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mallard Duck | 100g cooked with skin | 337 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Greylag Goose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- goose
- duck
- saltpetre
- salt
- sugar
- sweet herbs
- fat
Directions
Step-by-step directions aren't available for this recipe in our database.