Boiled skinless duck breast
One whole duck, plucked and cleaned
Cream of chicken soup (large can)
White flour tortillas (large pack)
Chicken bouillon (2 cubes)
Black pepper (to taste)
Salt
Garlic salt
I
put the duck (whole duck and breasts), salted, covered in water, in a
crockpot to cook overnight. The duck shreds very easily, comes off the
bone and I use the stock.
After cooking the duck overnight, remove it
from the pot and shred/pull from bone. Put it aside.
Pour duck stock
into a large stock pot, bring to a boil. I usually fill the pot until
half full with water. Add 2 chicken bouillon cubes and the can of cream
of chicken soup.
While it’s coming to a boil, use a pizza cutter to
slice tortillas into 1 inch squares. I take the pizza cutter and make
strips one direction the across the opposite direction.
Add duck to
boiling pot then add tortilla pieces a few at a time, stirring in
between. Once all tortillas have become dumplings and are soft, add
black pepper and garlic salt to taste. Serve when you’ve gotten the
taste you desire.
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