Duck & orange stir-fry

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Duck & orange stir-fry
Servings:
TBD
Ready In:
TBD
Prep Time:
TBD
Cook Time:
TBD
Wait Time:
TBD
Spiciness:
TBD

Ingredients

  • 1 Ingredients
  • 1 Fat for cooking;
  • 1 1 roasted duck;
  • 1 1 sliced onion;
  • 2 2 cloves garlic, minced;
  • 2 (teaspoon) 2 tsp grated ginger;
  • 1 (tablespoon) 1 tbsp orange zest;
  • 2/3 (cup) 2/3 cup orange juice;
  • 1/4 1/4 chicken stock;
  • 3 (pound) 3 lb bok choy leaves;
  • 1 1 segmented orange;

Directions

  1. Technique
  2. Pick the meat from the roasted duck and cut the skin in thin slices for garnish at the end. Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two. Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes. Remove the meat from the wok, add the bok choy and cook until just wilted. Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
202
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
82mg
Carbohydrate
47g
Dietary Fiber
7g
Sugars
28g
Protein
5g
Vitamin A
50%
Vitamin C
305%
Calcium
19%
Iron
10%
Potassium
746mg

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