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Suggest a better description1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole. 2. Mince scallion and ginger root, then combine with soy sauce and sherry. Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter. 4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes). 5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe). From
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 327 | ||
Calories from Fat: 235 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 428.4mg | 15 % | |
Potassium 207.3mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.9g | ||
Protein 16.4g | 23 % | |
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: 327
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