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Suggest a better descriptionUsing a sharp knife, trim off neck fat and skin, the tail, and the fat at the back of the cavity. Remove the wings and then the leg plus the thigh. Carefully remove the wishbone in the front of the carcass. Make a slit along the backbone, cut down along the rib cage and remove the breasts on both sides.Trim the fat and the skin off. Repaet the process with the second duck.
Trim excess fat off the four breasts and four thigh-leg pieces and marinate for several hours in fresh lemon juice, or reserve the thigh-leg pieces for stock.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 78.3mg | 2 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
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: 11
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