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Add a photoServings: 2
Ingredients
- 2 x Coots skinned, cut into
- Â Â serving size pcs
- 1/2 c. Flour seasoned with
- 1/2 tsp Salt and
- 1 tsp Paprika
- 3 Tbsp. Salt-pork drippings
- 1 Tbsp. Minced onion
- Â Â Water as needed
- 1/2 c. Lowfat milk
- Â Â Duck giblets simmered in
- 1/2 c. Seasoned duck or possibly chicken stock till done, liquid removed
- 1Â 1/2 Tbsp. Lowfat sour cream
Directions
- Dredge bird pcs with seasoned flour and brown in salt-pork drippings in a Dutch oven. Brown onion in drippings and remove. Put rack into Dutch oven, add in water only to top of the rack; place duck pcs on rack and cover. Bake at 350 degrees till tender, young birds 35 to 40 min, older birds 1 to 1 1/2 hrs. Turn once and add in more water if needed. Remove birds and keep them hot. To the pan, add in browned onion, 2 Tbsp. seasoned flour, the giblet stock, strained and heated, and the lowfat milk; stir till thickened. Season to taste with salt and pepper. Mince the giblets, and add in to sauce with lowfat sour cream. Heat without letting sauce boil after adding lowfat sour cream.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 650g | |
| Recipe makes 2 servings | |
| Calories 334 | |
| Calories from Fat 176 | 53% |
| Total Fat 19.57g | 24% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 663mg | 28% |
| Potassium 258mg | 7% |
| Total Carbs 28.16g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.87g | 3% |
| Protein 10.57g | 17% |
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