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Crisp Skin Duck

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4376
Energy (kCal)3934.44
Carbohydrates (g)46.1072
Total fats (g)417.5844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck. Place platter in steamer; steam for 1 1/2 hours. Remove duck; cool on rack for 1 hour. Cut duck into 12 pieces. | 2. Mix eggs with cornstarch and 1 teaspoons salt. Dip duck pieces into batter. Heat oil in pot until hot. Deep fry duck pieces until golden brown. Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices. Servings depend on how many other dishes you are preparing for the meal. Cooking time does not include frying time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 1 - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sherry wine 1 tablespoon - - - -
    salt 1 teaspoon - - - -
    star anise 2 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    cornstarch 6 tablespoons 182.88 43.8096 0.1248 0.024
    salt 1 teaspoon - - - -
    chinese flower pepper 2 teaspoons ground - - - -
    oil 2 cups 3591.6 0.0 1.148 407.86800000000005

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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