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Meats Chinese Poultry 4 Servings

INGREDIENTS

1 4-lb duck
1 c Strong soy sauce
2 T Cooking oil
1/2 c Thinly sliced carrot
3/4 c Coarsely diced red bell
pepper
3/4 c Coarsely chopped broccoli
1 c Coarsely diced onion
1 1/2 c Sweet & sour sauce
2 T Cornstarch
1/4 c Cold water
Thinly sliced green onions
for garnish
1 c Sugar
2 c White vinegar
1/2 c Pineapple juice
1/2 4-oz pineapple pieces
with juice
1 T Ketchup

INSTRUCTIONS

Preheat oven to 350. Score duck all over w/ sharp knife. Brush w/ or
dip in soy sauce. Place wire rack over roasting pan. Set duck on rack
& cook in oven for 2 hrs. Remove & set aside to cool. Remove rib cage
& cut duck into 8 pieces (2 each breasts, wings, thighs, & legs).
Preheat wok over high heat w/ 2 tbs. oil. Add carrot & stir-fry 1  min.
Add pepper & broccoli, stir-fry 1 min. Add onion & duck;  stir-fry 1-2
min. Stir in Sweet & Sour Sauce & bring to fast boil.  Combine
cornstarch & water to make smooth paste. Add to mixture,  stirring
constantly until thickened & translucent. Garnish w/ sliced  green
onions. SWEET & SOUR SAUCE: Combine sugar & vinegar in small  saucepan
over medium heat. Add juice & pineapple pieces,stirring  well. Stir in
ketchup & simmer 7 min.  ORIENT EXPRESS  KETCHUM; SUN VALLEY
BEVERAGE:TSINGTAO BEER  From the <Micro Cookbook Collection of Chinese
Recipes>.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 67
Total Fat: 7.8g
Cholesterol: 56.7mg
Sodium: 161.4mg
Potassium: 443.6mg
Carbohydrates: 76.6g
Fiber: 2.1g
Sugar: 59.7g
Protein: 3.8g


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