Try this Cold Roast Duck with Fresh Pineapple recipe, or contribute your own.
Suggest a better description1. Shred onion and ginger root, sprinkle with salt,and let stand 10 minutes. 2. Combine sugar and vinegar, then pour over onion and ginger. Let stand 30 minutes more. Drain, discarding liquid. 3. Bone and cut roast duck in 1/4-inch cubes. Put in a large bowl. Peel pineapple, cut in 1/4-inch cubes and add. 4. Put sesame seeds in a dry skillet; stir over low heat, until golden. Spread out to cool, then crush with a rolling pin. Add to bowl. 5. Combine powdered mustard, water, and remaining vinegar and sugar, stirring until mustard smells pungent. 6. Add mustard mixture to bowl, along with drained onion and ginger, oil, and remaining salt. Toss with duck and pineapple to blend well, and serve. From
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 67 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 237.5mg | 6 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 23.7g | ||
Protein 3.1g | 4 % | |
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: 176
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