Stir-fried Roast Duck W/lichee Fruit #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | up to | |
| 2 | lb | Roast duck |
| 1 | Lichee fruit | |
| 1/4 | lb | Snow peas |
| 2 | Fresh ginger root | |
| 1/2 | c | Chinese parsley |
| 2 | T | Oil |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Lichee juice |
INSTRUCTIONS
Bone roast duck and cut in 1- by 2-inch strips. Drain canned lichees, reserving juice. Stem snow peas. Separately mince ginger root and Chinese parsley. Heat oil. Stir-fry ginger root a few times. Add snow peas and stir-fry until bright green. Remove from pan. Heat remaining oil. Add duck strips and stir-fry a few times; then reduce heat to medium. Add salt and lichee juice and heat through. Then gently stir in lichee fruit to heat through (about 1 minute). Return snow peas, stir-frying only to reheat. Serve at once, garnished with minced parsley. NOTE: Roast ducks can be purchased ready-cooked in Chinese groceries; or the recipe for Simple Roast Duck or Simmered Roast Duck can be used. VARIATION: For the lichee fruit, substitute pineapple chunks. 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)
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Calories: 912
Calories From Fat: 708
Total Fat: 78.7g
Cholesterol: 190.5mg
Sodium: 973.7mg
Potassium: 627.9mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.1g
Protein: 45.6g