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* or 2-3 tsp Five Spice powder Clean duck well, trim wing tips, split down back, rub salt on, marinate in large bowl with spring onions cut into short lengths, ginger root, spices, wine, soy sauce 4 hours or more. Remove, place in deep dish inside large steamer, steam vigorously 3-4 hours, Remove, drain, cool 4-6 hours. Heat deep-fryer until smoking, deepfry skin side down first 5 minutes until brown, turn over, fry 4-5 mins. more, drain. Chop into small bite-size pieces, serve on lettuce leaves or use lettuce leaf like a pancake with hoisin or plum sauce, spring onions &/or shredded cucumbers. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (617g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1136.5mg||39 %|
|Potassium 1639.1mg||43 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 39.5g|
|Protein 12.2g||17 %|
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Calories per serving: 309
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