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Duck With Walnuts

Chinese.wok's picture
  Shelled walnuts 2 Tablespoon
  Duck leg 3 Tablespoon
  Unpeeled cucumber 1 Tablespoon
  Canned bamboo shoots 1 Tablespoon
  Canned water chestnuts 1 Tablespoon
  Chopped onion 1 Small
  Peanut oil 2 Tablespoon
  Chicken stock 1⁄4 Pint (5/8 Cup)
  Ginger sherry 1 Teaspoon
  Salt 1 Pinch
  Soy sauce 1⁄2 Teaspoon
  Cornflour 1 Teaspoon (Leveled)
  Water 1 Tablespoon

Drop the shelled walnuts into boiling water for 1-2 minutes.
Drain, peel, dry thoroughly and set aside.
Cut the duck leg diagonally into slices half as large again as the half walnuts.
Dice the cucumber, thinly slice the bamboo shoots and slice the chestnuts more thickly.
Set each aside separately.
Heat the oil in a frying-pan.
Lightly brown the walnuts in it then lift them out.
Add the onion and cook for 1 minute, then add the duck and fry for 3 minutes at high heat, tossing and turning the pieces about.
Add the cucumber, bamboo shoots and chestnuts in that order and cook for 2 minutes.
Add the stock, seasonings soy sauce and cook for 1 minute.
Add the walnuts and heat through.
Blend the cornflour with the water, stir it in and cook for 1 1/2 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 716 Calories from Fat 529

% Daily Value*

Total Fat 61 g93.3%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 667.2 mg27.8%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4.5 g18.1%

Sugars 8.5 g

Protein 21 g41.9%

Vitamin A 0.6% Vitamin C 17.1%

Calcium 6.4% Iron 9.1%

*Based on a 2000 Calorie diet

Duck With Walnuts Recipe