| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 1 | Servings |
INGREDIENTS
| 1 | Duck | |
| 1 1/2 | T | Soy sauce |
| 4 | c | Chicken broth |
| 1 | t | Sugar |
| 2 | Green onions | |
| 1 | t | Grated ginger |
| 1/2 | c | Red wine for cooking or |
| Red wine vinegar |
INSTRUCTIONS
Wash the duck in hot water, dry it, moisten it with alcohol and burn it briefly to get rid of the sour taste. Cook the duck in the chicken broth and other ingredients except the wine (or vinegar) in a covered pot. When the duck is tender - after about an hour of cooking - uncover the pot and add the wine (or vinegar). Cook 10 minutes more. Drain and serve with cooked vegetables. May be served whole or in pieces. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <[email protected]> on Nov 07, 1997
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 217
Calories From Fat: 53
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 3752.4mg
Potassium: 1010mg
Carbohydrates: 12.9g
Fiber: 1g
Sugar: 8.1g
Protein: 21.3g