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Szechuan Beef Tenderloin Stuffed With Peking Duck Recipe

Nutrition per serving    (USDA % daily values)
CAL
2174
FAT
562%
CHOL
21%
SOD
255%

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Ingredients for 6 servings

1 cup naturally brewed soy sauce

1 cup honey

Kosher salt and freshly ground black pepper

12 baby carrots

1 teaspoon kosher salt

1 tablespoon hoisin sauce

1/2 cup demi-glace

2 scallions, white and tender green parts only, cut thinly on the bias

2 tablespoons red, green and black peppercorns

1 tablespoon minced fresh tarragon leaves

2 cups glutinous rice (sushi rice from the Asian section of store)

1 tablespoon Ming's Ginger Soy Syrup, recipe follows

4 tablespoons butter

Grapeseed oil (as needed to lightly coat pan)

1 ready cooked Peking duck (from a Chinese restaurant or vendor)

1/3 cup rice wine vinegar

2 limes, juiced

3 3/4 cups cold water

1/2 cup wasabi peas

2 teaspoons salt

1 pound edamame (immature soybeans in their pods)

Salt and freshly ground black pepper

2 tablespoons peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece

2 cups chicken stock

3 tablespoons minced garlic (about 6 to 9 garlic cloves)

1 bunch scallions (white and tender green parts only), sliced

6 (4 to 6-ounce) filet mignon steaks

1 liter canola oil, or enough as needed to deep-fry

2 tablespoons grapeseed oil

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