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Ingredientes
- 1 x Duck, 3 to 4 pounds
- 1/2 lb Chestnuts
- 1 x Or possibly
- 2 slc Fresh ginger root
- 2 x -(up to)
- 3 Tbsp. Oil
- 1 c. Stock
- 2 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1 tsp Salt
- 1 lrg Pear
- 1 tsp Sugar
Direcciones
- 1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch sections.
- 2. Parboil chestnuts 15 min; then shell. Mince ginger root.
- 3. Heat oil in a large heavy pan. Brown duck sections quickly; drain off excess fat. Add in stock, soy sauce, sherry, salt and ginger. Bring to a boil; then simmer, covered, 30 min.
- 4. Add in chestnuts and simmer, covered, 10 min more. Meanwhile peel pear and slice thick, then sprinkle with sugar. Add in to pan and cook, covered, till heated through, but not soft (about 5 min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 1179 | |
| Calories from Fat 908 | 77% |
| Total Fat 100.9g | 126% |
| Saturated Fat 31.14g | 125% |
| Trans Fat 0.26g | |
| Cholesterol 173mg | 58% |
| Sodium 1374mg | 57% |
| Potassium 874mg | 25% |
| Total Carbs 35.92g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.85g | 5% |
| Protein 28.57g | 46% |
