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Suggest a better description1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil; then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool; then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid; then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. From
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 4 | ||
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Calories: 1469 | ||
Calories from Fat: 1190 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.2g | 176 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 62.8g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 255.4mg | 79 % | |
Sodium 844.6mg | 29 % | |
Potassium 746.7mg | 20 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 27g | ||
Protein 40g | 57 % | |
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: 1469
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