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Ingredientes
- 1/2 x Spanish onion
- 2 x -(up to)
- 3 slc Fresh ginger root
- 1/2 tsp Salt
- 1 1/2 tsp Sugar
- 3 Tbsp. Vinegar
- 1 x Roast duck, breast and legs of
- 1/2 x Fresh pineapple
- 1/4 c. White sesame seeds
- 1 Tbsp. Powdered mustard
- 1 Tbsp. Water
- 1 Tbsp. Vinegar
- 1/2 tsp Sugar
- 1 Tbsp. Oil
- 1/4 tsp Salt
Direcciones
- 1. Shred onion and ginger root, sprinkle with salt,and let stand 10 min.
- 2. Combine sugar and vinegar, then pour over onion and ginger. Let stand 30 min more. Drain, discarding liquid.
- 3. Bone and cut roast duck in 1/4-inch cubes. Put in a large bowl. Peel pineapple, cut in 1/4-inch cubes and add in.
- 4. Put sesame seeds in a dry skillet; stir over low heat, till golden brown.
- Spread out to cold, then crush with a rolling pin. Add in to bowl.
- 5. Combine powdered mustard, water, and remaining vinegar and sugar, stirring till mustard smells pungent.
- 6. Add in mustard mix to bowl, along with liquid removed onion and ginger, oil, and remaining salt. Toss with duck and pineapple to blend well, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 323 | 70% |
| Total Fat 36.34g | 45% |
| Saturated Fat 10.32g | 41% |
| Trans Fat 0.09g | |
| Cholesterol 80mg | 27% |
| Sodium 696mg | 29% |
| Potassium 332mg | 9% |
| Total Carbs 12.54g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.47g | 6% |
| Protein 20.62g | 33% |
