Duck Cold Salad

Name: Duck Cold Salad
Yield: 458 g
Ingredients: onion 70 half onion (1/2); chives 100 g; mung bean vermicelli 20 g; Dahyang smoked duck 200 g; low-calorie allulose 5 g; water (bottled) 30 ml; Chef's chicken stock 3 g; brown rice vinegar 10 g; dark soy sauce 10 ml; hot mustard 10 g

768 kcal

#low sugar #high protein #low calorie

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Ingredients

Main ingredients

onion 1 half onion (1/2)
chives 100 g
mung bean vermicelli 20 g
Dahyang smoked duck 200 g

Seasonings/Sauce

low-calorie allulose 5 g
water (bottled) 30 ml
Chef's chicken stock 3 g
brown rice vinegar 10 g
dark soy sauce 10 ml
hot mustard 10 g

Nutrition summary

Carbohydrates 39.2 g 20%

Protein 29.86 g 15%

Fat 57.14 g 65%

Serving size 458g

Cooking steps

1

Thinly slice the duck meat.
2

Julienne the cucumber.
3

Julienne the carrot.
4

Slice the onion thinly.
5

Blanch the duck meat in boiling water, then let it cool.
6

Put all the sliced vegetables and duck meat in a bowl.
7

Mix the mustard sauce (mustard, vinegar, sugar, soy sauce).
8

Evenly toss the sauce with the ingredients.
9

Plate the salad to finish.

Duck Cold Salad

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