Directions:
- Combine glaze ingredients and set aside.
- Slice the duck into thin pieces. Heat 1 tablespoon oil in a saute pan, add the duck, and cook 1 minute. Add the ginger, carrots, and cabbage, cook for 2 minutes. In a small bowl combine the stock, 1 tablespoon of the tamarind glaze, and the cornstarch, work into a smooth paste. Add it to the saute pan. Thoroughly mix in. Spread the pancakes with tamarind glaze. Fill up with the duck stir-fry. Roll up like a funnel. Drizzle with tamarind and garnish with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1628.89 Kcal (6820 kJ) | ||
| Calories from fat | 78.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 28.94mg | 10% | |
| Sodium | 360.81mg | 15% | |
| Potassium | 663.85mg | 14% | |
| Total Carbs | 45.04g | 15% | |
| Sugars | 31.82g | 127% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 13.28g | 27% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.8mg | 10% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 690.52 Kcal (2891 kJ) | ||
| Calories from fat | 33.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 13% | |
|---|---|---|---|
| Cholesterol | 12.27mg | 10% | |
| Sodium | 152.96mg | 15% | |
| Potassium | 281.42mg | 14% | |
| Total Carbs | 19.09g | 15% | |
| Sugars | 13.49g | 127% | |
| Dietary Fiber | 1.79g | 17% | |
| Protein | 5.63g | 27% | |
| Vitamin C | 5.9mg | 23% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.8mg | 10% | |
| Calcium | 40.5mg | 10% | |
* 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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