Duck With Ginger And Lime

1. Cook duck.

2. I recommend salting the duck and broiling until cooked through.

3. Let duck cool for 10-15 minutes.

4. For dressing: Beat all other ingredients together well.

5. Cut cooled duck into slices, adding a bit of dressing to each piece to moisten.

6. Arrange duck slices over salad leaves.

7. Drizzle dressing over duck and leaves and serve immediately.

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Nutrient	Quantity
Total fats	118.3733 g
Protein	9.32 g
Carbohydrates	55.5426 g
Energy	1278.6205 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9055 g
Water	533.9752 g
Aspartic acid	0.8758 g
Calcium, Ca	266.401 mg
Lutein + zeaxanthin	3696.2 g
Fiber, total dietary	9.447 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	1885.851 g
Niacin	3.6386 mg
Vitamin A, RAE	176.409 g
Arginine	0.603 g
Riboflavin	0.3538 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.3539 g
Glutamic acid	1.4446 g
Sodium, Na	1579.087 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3885 g
Total lipid (fat)	118.3733 g
Manganese, Mn	2.3876 mg
Fructose	0.2771 g
Proline	0.5509 g
Fatty acids, total saturated 16:0	13.1691 g
Sucrose	0.1662 g
Choline, total	40.0269 mg
Sugars, total	28.9887 g
Serine	0.3429 g
Fatty acids, total saturated 10:0	0.0811 g
Fatty acids, total saturated 18:0	2.5653 g
Vitamin B-6	0.393 mg
Selenium, Se	6.1448 g
Ash	7.8419 g
Fatty acids, total saturated 18:1 undifferentiated	80.6978 g
Pantothenic acid	0.8137 mg
Phenylalanine	0.2562 g
Copper, Cu	0.4037 mg
Betaine	3.5041 mg
Thiamin	0.4055 mg
Retinol	0.48 g
Methionine	0.0829 g
Iron, Fe	6.8609 mg
Carbohydrate, by difference	55.5426 g
Phosphorus, P	184.987 mg
Folate, total	278.305 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	1.0529 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Alanine	0.3358 g
Valine	0.3302 g
Fatty acids, total saturated 18:2 undifferentiated	14.6085 g
Glycine	0.3559 g
Carotene, alpha	14.88 g
Glucose (dextrose)	0.2767 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	1.6287 mg
Isoleucine	0.3028 g
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	15.5234 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.1358 g
Leucine	0.4476 g
Tocotrienol, alpha	0.0151 mg
Vitamin A, IU	3513.525 IU
Folate, DFE	278.305 g
Tryptophan	0.0837 g
Vitamin C, total ascorbic acid	192.2914 mg
Phytosterols	321.526 mg
Galactose	0.0099 g
Fatty acids, total polyunsaturated 18:1 c	0.0186 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0014 g
Tyrosine	0.208 g
Vitamin B-12	0.0576 g
Vitamin K (phylloquinone)	687.7111 g
Fatty acids, total saturated	16.4922 g
Histidine	0.1327 g
Fatty acids, total monounsaturated	82.5787 g
Threonine	0.2801 g
Folate, food	278.305 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	419.12 g
Vitamin E (alpha-tocopherol)	17.4448 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0002 g
Magnesium, Mg	130.112 mg
Lysine	0.353 g
Potassium, K	1514.0225 mg
Cystine	0.0306 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	1	111.6	25.792	0.496
Sugar	1 teaspoon	0	0	0
Ginger	1 tablespoon	17.42	3.7242	0.2205
Orange zest	1	1.94	0.5	0.004
Olive oil	0.5 cup	954.72	0	108
Soy sauce	2 teaspoons	5.618	0.5226	0.0604
sesame oil	2 teaspoons	79.56	0	9
Garlic Clove	1	0	0	0
lime juice	2 tablespoons	7.5625	2.547	0.0212
scallion	3	96	22.02	0.57
fish sauce	2 teaspoons	4.2	0.4368	0.0012
salad leaf	0	0	0	0
duck breast	3 boneless	0	0	0