Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
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|Serving Size: 1 serving (206g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 417 (81%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 29.1g||145 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 121.5mg||37 %|
|Sodium 9522.8mg||328 %|
|Potassium 464.5mg||12 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 24.7g|
|Protein 2.9g||4 %|
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Calories per serving: 515
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