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Ingredients
- 800 g duck with skin and bone, cut in pieces (4-5 cm)
- 6 slices fresh ginger
- 50 g salted vegetables (hum choi) rinsed, soaked for 30 minutes, cut in pieces (2 cm)
- 300 g tomatoes cut in wedges
- 3 sour plums in brine drained, pits removed
- 800 g water
- ½ tsp salt adjust to taste
- Nutrition
- per 1 portion
- Calories
- 228 kcal / 954 kJ
- Protein
- 18 g
- Fat
- 15 g
- Carbohydrates
- 4 g
- Fibre
- 1 g
- Saturated Fat
- 5 g
- Sodium
- 86 mg
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