If you're looking for a delicious and satisfying dish that won't break the calorie bank, 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is a great choice. With just 155 calories, this dish won't make you feel guilty about indulging in a fried dish.

In addition to being low in calories, 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is also packed with nutrition. This dish is a good source of protein, iron, and vitamin A.

Are you ready to take your cooking game to the next level? In this article, we'll explore some practical tips and strategies for cooking 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck at home.

Nutritional Information

1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is a good source of protein, with around 22 grams per serving. It's also a good source of iron, providing about 10% of your daily recommended intake. Additionally, this dish contains vitamin A, which is important for eye health and immune system function. One serving of 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck contains approximately 155 calories, 6 grams of fat, and 12 grams of carbohydrates.

Health Benefits

1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck can be a healthy choice when consumed in moderation. The dish is a good source of protein, which can help build and repair muscle tissue. Additionally, the vitamin A in duck can help support eye health and immune system function. However, it's important to keep in mind that fried foods are high in calories and fat. Consuming too much fried food can increase your risk of obesity and other health problems, so it's best to enjoy 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck as an occasional treat rather than a regular part of your diet.

Cooking Techniques

To make 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck, start by removing the bones from the drumstick and thigh. Cut the meat into chunks and season with salt and pepper. Dredge the meat in a mixture of flour and cornstarch, then dip into beaten eggs. Coat the meat in breadcrumbs. Heat oil in a large skillet over medium-high heat. Add the coated meat and cook until golden brown, turning occasionally. Remove from the skillet and place on a paper towel-lined plate to remove excess oil.

Taste and Texture

1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck has a crispy, crunchy exterior and tender, juicy meat on the inside. The batter adds a subtle sweetness to the dish, while the seasoning provides a savory flavor. The texture of the dish is also noteworthy. The crispy exterior provides a satisfying crunch, while the juicy meat balances it out with a tender, melt-in-your-mouth texture.

Storage Tips

If you have leftovers, store 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck in an airtight container in the refrigerator. It should keep for up to 3 days. To reheat, place the leftovers in a single layer on a baking sheet and bake in the oven at 350°F for about 10 minutes, or until heated through.

Serving Suggestions

1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck can be served on its own as a main dish. However, it also pairs well with a variety of sides, such as rice, vegetables, or a salad. For a complete meal, try serving 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck with steamed rice and a side of stir-fried vegetables.

Cost and Availability

The cost and availability of 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck can vary depending on your location and the season. However, duck meat is generally more expensive than chicken, so this dish may be pricier than other fried dishes. You can typically find duck meat at specialty grocery stores or Asian markets.

Culinary Traditions

Duck has been a popular protein source in many cultures for centuries. In Chinese cuisine, duck is often roasted and served with pancakes and plum sauce. In French cuisine, duck confit is a classic dish in which the meat is slowly cooked in its own fat. 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is a modern twist on duck preparation, combining the flavors and textures of fried food with the rich, savory taste of duck meat.

Preparation Time

The preparation time for 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is relatively short. It takes about 30-40 minutes to prepare and cook the dish.

Serving Size

1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck is typically served as a single leg and thigh portion. However, the serving size may vary based on the size of the duck and the individual's appetite. In general, one serving of 1 Leg (drumstick And Thigh) (yield After Cooking, Bone Removed) Fried Battered Duck provides approximately 22 grams of protein and 155 calories.