Try this Steamed Duck, Boned and Stuffed recipe, or contribute your own.
Suggest a better description1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang up to dry in a cool, airy place 1 to 2 hours. Meanwhile soak mushrooms; blanch lotus seeds. 2. Mince or grind pork and smoked ham. Mince water chestnuts, bamboo shoots, ginger root, soaked mushrooms and blanched lotus seeds. Mix well with stock, soy sauce, sherry, oil, salt and cooked rice. Stuff mixture into duck cavity and sew up securely or skewer. 3. Place bird in a large heatproof bowl. Steam by the bowl in-a-pot method until duck is tender (1-1/2 to 2 hours). See "HOW-TO SECTION". Cut in 1/2-inch slices and serve hot. From
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 409 | ||
Calories from Fat: 236 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 36.2mg | 11 % | |
Sodium 928mg | 32 % | |
Potassium 291.9mg | 8 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 30.6g | ||
Protein 9.4g | 13 % | |
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: 409
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