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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

1 Duck, 3 to 4 pounds
1/4 c Fresh young ginger root
1 Scallion stalk
1 T Cornstarch
2 T Soy sauce
2 T Sherry
1/2 t Salt
2 T Oil

INSTRUCTIONS

Remove meat from duck breast and legs and shred. Separately shred
ginger root. Mince scallion stalk; then combine with cornstarch, soy
sauce, sherry and salt. Add to duck and toss gently. Let stand 30
minutes. Heat oil. Add duck and stir-fry until its color changes
(about 2 minutes). Add shredded ginger. Stir-fry 3 minutes more.  Serve
at once.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 56.7mg
Sodium: 574.6mg
Potassium: 67.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 2.6g


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