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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well. | 2. Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. | 3. Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside. | 4. Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl. | 5. Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute. | 6. Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined. | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	2			-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
rice wine	1	teaspoon		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
peanut oil	7/8	cup		1670.76	0.0	0.0	189.0
ginger	1		peeled sliced	1.6	0.3554	0.0364	0.015
red pepper	1		deseeded cut	1.25	0.2753	0.0584	0.0138
orange	2			90.24	22.56	1.8048	0.2304
lime	1			-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

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