Cold Roast Duck With Vegetables Recipe
Servings: 4
Ingredients
- 1 c. Sweet potatoes
- 1 c. Carrots
- 1 c. Cucumber
- 1 c. Chinese white turnip
- 1 x Green pepper
- 1 c. Chinese cabbage
- 1/2 x -(up to)
- 1 c. Sugar
- 1 c. Vinegar
- 1 Tbsp. Catsup
- 1 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 tsp Warm sauce
- 3 dsh Sesame oil, more or possibly less
- 1 pch Cinnamon
- 1 dsh Pepper
- 1 head lettuce
- 1 x -(up to)
- 2 lb Roast duck
Directions
- 1. Peel and shred sweet potatoes, carrots, cucumber and Chinese white turnip. Shred green pepper and Chinese cabbage.
- 2. Combine sugar, vinegar, catsup, oil, salt, warm sauce, sesame oil, cinnamon and pepper. Add in to shredded vegetables and toss well. Chill, covered, 24 hrs.
- 3. Toss vegetables again and chill, covered, 24 hrs more. Drain, discarding marinade.
- 4. Shred lettuce and arrange on a serving platter. Top with liquid removed vegetables.
- 5. Bone and shred roast duck. Arrange over vegetables and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 4 servings | |
| Calories 1060 | |
| Calories from Fat 616 | 58% |
| Total Fat 68.51g | 86% |
| Saturated Fat 22.26g | 89% |
| Trans Fat 0.09g | |
| Cholesterol 191mg | 64% |
| Sodium 899mg | 37% |
| Potassium 859mg | 25% |
| Total Carbs 63.08g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 55.7g | 37% |
| Protein 44.43g | 71% |
