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Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning. For Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B39) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - firstname.lastname@example.org" Per serving: 2758 Calories (kcal); 291g Total Fat; (93% calories from fat); 15g Protein; 28g Carbohydrate; 40mg Cholesterol; 5888mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (813g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 2485 (99%)|
|Amt Per Serving||% DV|
|Total Fat 276.1g||368 %|
|Saturated Fat 49.4g||247 %|
|Monounsaturated Fat 126.3g|
|Polyunsanturated Fat 86.7g|
|Cholesterol 15.3mg||5 %|
|Sodium 293.6mg||10 %|
|Potassium 126.2mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 13.8g|
|Protein 1.4g||2 %|
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Calories per serving: 2503
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