Directions:
- Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl.
- Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
- Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
- Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes.
- Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender.
- Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.07 Kcal (3672 kJ) | ||
| Calories from fat | 90.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Cholesterol | 58.24mg | 19% | |
| Sodium | 1305.22mg | 54% | |
| Potassium | 425.91mg | 9% | |
| Total Carbs | 164.58g | 55% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 29.56g | 59% | |
| Vitamin C | 63.3mg | 106% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 133.2mg | 740% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191.15 Kcal (800 kJ) | ||
| Calories from fat | 19.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 15% | |
|---|---|---|---|
| Cholesterol | 12.69mg | 19% | |
| Sodium | 284.47mg | 54% | |
| Potassium | 92.82mg | 9% | |
| Total Carbs | 35.87g | 55% | |
| Sugars | 1.01g | 19% | |
| Dietary Fiber | 0.98g | 18% | |
| Protein | 6.44g | 59% | |
| Vitamin C | 13.8mg | 106% | |
| Vitamin A | 0.4mg | 64% | |
| Iron | 29mg | 740% | |
| Calcium | 13.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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