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Suggest a better description1. Soak dried tangerine peel. 2. Place duck eggs in water to cover and bring to a boil over medium heat; then cook gently 8 to 10 minutes more. 3. Cool eggs thoroughly under cold running water (about 5 minutes); then shell. 4. Meanwhile cut leek in 1-1/2 inch sections and crush garlic. Combine in a saucepan with soy sauce, water, honey, salt and soaked tangerine peel. Bring to a boil, stirring. 5. Add eggs and simmer, covered, 2 hours. (Add more boiling water if necessary.) 6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed of lettuce strips. Either garnish with tomatoes and Chinese parsley, or serve with dip dishes of plum sauce, catsup or hot sauce. From
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 340.6mg | 12 % | |
Potassium 32.9mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.5g | ||
Protein 0.8g | 1 % | |
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: 13
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