Rose's Duck

[Guest guest]

This recipe originally was called Chicken Salad Sandwich Spread, I think. My family calls it Duck.....cuz it is very rubbery in texture UNTIL you put it thru the food processor. It is really a lovely recipe.....a family favorite. It has been a big hit at church potlucks, too. RoseRose's DuckSoak garbanzo beans the night before. 2 c presoaked garbanzo beans in blender......cover with water1 T. onion powder1/2 t garlic pwder1/4 c chicken like seasoning (I use vegan McKay's) and 1/4 c Braggs aminosBlend until SmoothPut in a bowl and add 2 c. glutin flour (dopep) sometimes the last two Tablespoons or so don't absorb......don't try to make them be absorbed. It depends on the humidity that day. Once mixed together then put in an oiled bread pan and bake for 1 hour @ 350°.Once it is cooled put thru a food processor on the small shred setting. Then add mayonaisse, pickles, chopped onions, black olives, celery (basically whatever you like.) and serve on sandwiches. I have discovered that with some of the home made mayo's that it becomes too salty. I would advise cutting back on salt in the mayo recipe. You can also go a little shy on the Braggs or Chicken Seasoning. Be careful especially if you substitute soy sauce for the Braggs....some soy sauces are extremely salty. Most of the time I freeze half of the loaf after it is baked. It keeps well in the freezer. It makes too much to use up all at once even with my family of six.

 

 

 

 

 

 

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