Try this Stewed Duck with Mushrooms recipe, or contribute your own.
Suggest a better description* Note: Soybean condiment, available in Oriental markets. Soak the dried Chinese mushrooms for 3 hours. Drain and discard water. Pan-brown the duck pieces in a few tablespoons of oil in a large frying pan. Remove the pieces to a 6-quart covered stove-top casserole. In the same frying pan saute the garlic and ginger for a few moments. Add the green onion and saute for just a moment. Place all ingredients in the casserole and mix well. Bring to a boil and lower the heat. Simmer, covered, until the duck is very tender, about 1 1/4 hours. Comments: This is a casserole dish that waits on top of the stove or in the oven until you are ready to serve. Easy, and a mushroom-lovers paradise. One each star anise may be substituted for the "mein see". Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 6 servings | ||
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Calories: 61 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 312.3mg | 11 % | |
Potassium 117.4mg | 3 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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