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Suggest a better description1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth; then rub mixture into skin. Let stand 1 hour. 2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt. 3. Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 to 2-1/2 hours). 4. Slice bamboo shoots and shred smoked ham; add to pan during last 10 minutes of cooking. From
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 117 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 75.4mg | 3 % | |
Potassium 213.4mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.6g | ||
Protein 2.4g | 3 % | |
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: 117
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