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Ingredients
US|METRIC
3 SERVINGS
- marinade
- 2 lb. muscovy (each fresh or frozen boneless, or Moulard duck breast halves, thawed if previously frozen with the skin intact)
- 1 Tbsp. soy sauce (gluten-free if needed)
- 1 Orange
- 1 green onion (trimmed and very finely chopped)
- 1 tsp. fresh ginger (peeled and finely grated)
- 1 Tbsp. vegetable oil
- 1/3 cup black tea leaves (loose)
- 1/3 cup rice
- 1/3 cup firmly packed brown sugar
- 1 Tbsp. cinnamon (chunks, I get mine from Penzey's or a broken 3-inch cinnamon stick)
- sauce (Orange-Ginger, recipe follows)
- 1 Orange (naval, very thinly sliced, along the "equator")
- 1/4 cup plum wine (sake, or white wine)
- 1/4 cup water
- 2 tsp. fresh ginger (peeled and very finely grated)
- 2 Tbsp. orange juice (freshly squeezed)
- 2 Tbsp. plum sauce (Asian)
- fine sea salt (or Pinch kosher)
- 2 Tbsp. rendered duck fat
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NutritionView More
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1640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1640Calories from Fat1190 |
% DAILY VALUE |
Total Fat132g203% |
Saturated Fat43g215% |
Trans Fat0g |
Cholesterol240mg80% |
Sodium1000mg42% |
Potassium1160mg33% |
Protein37g |
Calories from Fat1190 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber9g36% |
Sugars30g |
Vitamin A15% |
Vitamin C170% |
Calcium20% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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