Try this Cold Roast Duck with Vegetables recipe, or contribute your own.
Suggest a better description1. Peel and shred sweet potatoes, carrots, cucumber and Chinese white turnip. Shred green pepper and Chinese cabbage. 2. Combine sugar, vinegar, catsup, oil, salt, hot sauce, sesame oil, cinnamon and pepper. Add to shredded vegetables and toss well. Refrigerate, covered, 24 hours. 3. Toss vegetables again and refrigerate, covered, 24 hours more. Drain, discarding marinade. 4. Shred lettuce and arrange on a serving platter. Top with drained vegetables. 5. Bone and shred roast duck. Arrange over vegetables and serve. From
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Serving Size: 1 Serving (708g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 705 | ||
Calories from Fat: 28 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 296.7mg | 10 % | |
Potassium 859mg | 23 % | |
Total Carbohydrate 172.8g | 51 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 166.3g | ||
Protein 4.1g | 6 % | |
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: 705
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