Try this Steamed Dried Duck And Pork recipe, or contribute your own.

Still searching for what to cook ?

Name: Steamed Dried Duck And Pork
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/8 ts Black Pepper freshly ground; 1/4 Dried Duck - chopped into; 1 ts Sesame oil; 2 tb Soy sauce; light; 1 Egg; 2 tb Chinese rice wine; 10 Waterchestnuts; coarsely; 1 lb Lean ground pork; 1 tb Cornstarch; 1/2 ts Fresh ginger root; grated; 1 Green onion; chopped fine

Find the most delicious recipes here

INGREDIENTS

1/8 ts Black Pepper ; freshly ground
1/4 Dried Duck - chopped into
1 ts Sesame oil
2 tb Soy sauce; light
1 Egg
2 tb Chinese rice wine
10 Waterchestnuts; coarsely
1 lb Lean ground pork
1 tb Cornstarch
1/2 ts Fresh ginger root; grated
1 Green onion; chopped fine

Servings

INSTRUCTIONS

* Note: Available in Asian or Oriental markets. Cut the duck and soak it in fresh water for 2 hours. Change the water and bring to a simmer. Immediately turn off the stove and leave the duck, covered, in the water for 1/2 hour. Drain and discard the water. Place all the ingredients, except the duck, into a bowl and mix well. Place in a steaming bowl or glass pie plate. Top with the duck slices. Steam in a bamboo steamer for 30 minutes. Comments: The richness of the dried duck invades the pork in this dish. It is common food in Hong Kong, but very uncommon in this country. You might have to get used to the "cured" flavor of the dried duck. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith

NOTES

Alert editor

Steamed Dried Duck And Pork

1/8 ts Black Pepper freshly ground
1/4 Dried Duck - chopped into
1 ts Sesame oil
2 tb Soy sauce; light
1 Egg
2 tb Chinese rice wine
10 Waterchestnuts; coarsely
1 lb Lean ground pork
1 tb Cornstarch
1/2 ts Fresh ginger root; grated
1 Green onion; chopped fine

* Note: Available in Asian or Oriental markets.    Cut the duck and soak it in fresh water for 2 hours. Change the water and  bring to a simmer. Immediately turn off the stove and leave the duck,  covered, in the water for 1/2 hour. Drain and discard the water. Place all  the ingredients, except the duck, into a bowl and mix well. Place in a  steaming bowl or glass pie plate. Top with the duck slices. Steam in a  bamboo steamer for 30 minutes.    Comments: The richness of the dried duck invades the pork in this dish. It  is common food in Hong Kong, but very uncommon in this country. You might  have to get used to the "cured" flavor of the dried duck.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue -  The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    07-17-1994    Recipe by: Jeff Smith

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (94g)
Recipe Makes: 6 servings

Calories: 226
Calories from Fat: 157 (69%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.9g
Cholesterol 89mg		27 %
Sodium 209.2mg		7 %
Potassium 235.6mg		6 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 13.9g		20 %
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.

About Our Nutrition Facts

Calories per serving: 226

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe