Marinated Duck (Pato Tim) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium-size duck, cut into serving pieces | 1/4 cup soy sauce | juice of 1 lemon |
| 4 tablespoons sherry small piece ginger, crushed | 1/2 cup cooking oil | 1 6-ounce can asparagus or 8 stalks fresh asparagus |
| 1/2 pound fresh mushrooms, sliced | 1/4 cup water | 2 tablespoons cornstarch |
| salt (optional) | ||
| 1 | Clean duck very well. Marinate overnight in soy sauce, lemon juice, sherry and ginger. |
| 2 | Preheat oven to 350 F. Brown duck in hot cooking oil. Place duck in foil with asparagus and sliced mushrooms and bake for half-hour. |
| 3 | Combine the water from the asparagus and the 1/4 cup water; add drippings from the baked duck. Blend together and thicken with cornstarch. Season with salt if desired. Pour sauce over duck and serve hot with rice. |