RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.5652
Energy (kCal)	1052.24
Carbohydrates (g)	253.6924
Total fats (g)	0.5516
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0211
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1089
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0162
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3674
Proline (g)	0.2694
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3110
Adjusted Protein (g)	0.0000
Cystine (g)	0.0638
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.9100
Copper, Cu (mg)	0.2903
Maltose (g)	0.0000
Zinc, Zn (mg)	1.7526
Total lipid (fat) (g)	0.5516
Vitamin K (phylloquinone) (g)	0.4400
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	33.2200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.2000
Energy (kcal)	1052.2400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0544
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.8560
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	8.1400
Lutein + zeaxanthin (g)	4.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2049
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	54.9200
Fatty acids, total saturated 16:0 (g)	0.0988
Carbohydrate, by difference (g)	253.6924
Vitamin D (IU)	0.0000
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.4984
Tyrosine (g)	0.1465
Potassium, K (mg)	397.4000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.2317
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2249
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0044
Histidine (g)	0.1129
Isoleucine (g)	0.1876
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7417
Water (g)	169.7490
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.1000
Sodium, Na (mg)	2669.0400
Iron, Fe (mg)	7.0030
Energy (kJ)	4405.1600
Ash (g)	8.4418
Caffeine (mg)	0.0000
Glycine (g)	0.1897
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1742
Fatty acids, total polyunsaturated (g)	0.1953
Vitamin E (alpha-tocopherol) (mg)	0.3860
Sucrose (g)	1.1370
Vitamin B-6 (mg)	0.3430
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2566
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5579
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4864
Folate, food (g)	33.2200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0789
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	276.4540
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1288
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	111.1400
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1838
Glutamic acid (g)	1.1229
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3217
Folate, DFE (g)	33.2200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.6540
Tryptophan (g)	0.0671
Threonine (g)	0.1672
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.9105
Protein (g)	5.5652
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0751
Betaine (mg)	14.4140
Phosphorus, P (mg)	201.1800
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix the ingredients of the marinade, and add the breast fillets and legs. | 2. Refrigerate overnight. | 3. To make the stock, put carcass portions and other stock ingredients into a large saucepan. | 4. Add water to cover and bring to the boil. | 5. Simmer gently for 45 minutes. | 6. Strain, return stock to a clean pot and reduce over medium heat for 15 minutes. | 7. Remove any remaining meat from the carcass and reserve. | 8. Cool reduced stock, and refrigerate overnight. | 9. When stock is cold, skim fat from the surface. | 10. The stock is ready for use. | 11. For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs. | 12. You want the meat to be pink and juicy still, and the skin crispy. | 13. Cool a little then shred the meat. | 14. For the soup: Put stock in a large saucepan and bring to the boil. | 15. Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat. | 16. Warm through and season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1 1/2		filleted	-	-	-	-
chicken consomme	1	can		-	-	-	-
water				-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
mirin	2	tablespoons		-	-	-	-
garlic clove	3		crushed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cinnamon	1			-	-	-	-
star anise	1			-	-	-	-
szechwan pepper	1	teaspoon	crushed	-	-	-	-
soy sauce	2	tablespoons		25.44	2.3664	3.9072	0.2736
mirin	1	tablespoon		-	-	-	-
garlic clove	1			-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
star anise	1			-	-	-	-
szechwan pepper	1/2	teaspoon	crushed	-	-	-	-
green onion	3 -4		sliced	0.0	0.0	0.0	0.0
bean sprout	1	cup		-	-	-	-
noodle	2	cups	cooked	982.8	241.05200000000002	0.44799999999999995	0.168
button mushroom	100	halved	cooked	-	-	-	-
ginger			julienned	-	-	-	-
thai chili sauce	1	tablespoon	sweet	-	-	-	-

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

Cooking in progress....

Duck Soup