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Ingredientes
- 1 lb Roast duck
- 2 c. Lettuce
- 1 can (small) pineapple chunks
- 1 c. Pineapple juice
- 2 tsp Cornstarch
- 2 Tbsp. Water
Direcciones
- 1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.
- 2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.
- 3. Blend cornstarch and cool water to a paste, then stir in to thicken.
- Pour sauce over duck and pineapple. Chill to refrigeratebefore serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 421 | |
| Calories from Fat 289 | 69% |
| Total Fat 32.11g | 40% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 255mg | 11% |
| Potassium 332mg | 9% |
| Total Carbs 9.51g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.29g | 4% |
| Protein 21.82g | 35% |
