Ginger Duck Filling |
||||||||||
| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | 20 minutes | Place filling in an airtight container; cover and chill for up to 4 hours. | ||||||||
| INGREDIENTS: | ||
| 1 tablespoon grated fresh ginger | 1 clove garlic, minced | 1 tablespoon cooking oil |
| 8 ounces skinless, boneless domestic duckling breast or skinless, boneless chicken breast, finely chopped | 1/4 cup thinly sliced green onions (2) | 1 medium pear, peeled if desired, cored, and chopped |
| 1 tablespoon rice vinegar | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper |
| 1 | In a large skillet, cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add duck and green onions. Cook and stir for 2 to 3 minutes or until duck is no longer pink. Remove from heat; stir in pear, vinegar, salt, and pepper. |