Poultry Recipes - Duck with Pineapple and Ginger Recipe

Ingredients

• 2 duck breast fillets

• 4 spring onions (scallions), chopped

• 15ml/1 tbsp light soy sauce

• 225g/8oz can Pineapple rings

• 75ml/5 tbsp water

• 4 pieces drained Chinese stem ginger in syrup, plus 45ml/3 tbsp syrup from the jar

• 30ml/2 tbsp corn flour (cornstarch) mixed to a paste with a little water

• 3/4 each red and green (bell) pepper, seeded and cut into thin strips

• salt and ground black pepper

• cooked thin egg noodles, baby spinach and green beans, blanched, to serve

Serves 2-3

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Method:

1. Strip the skin from the duck. Select a shallow bowl that will fit into your steamer and that will accommodate the duck fillets side by side.

2. Spread out the spring onions in the bowl, arrange the duck on top and cover with baking parchment. Set the steamer over boiling water.

3. Cook the duck for about 1 hour until tender. Remove the duck and leave to cool slightly.

4. Cut the duck fillets into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small pan and set aside. Cover the duck slices and keep hot.

5. Drain the canned pineapple rings, reserving 75ml/5 tbsp of the juice. Add this to the reserved cooking juices in the pan, together with the measured water.

6. Stir in the ginger syrup, then stir in the corn flour paste and cook, stirring until thickened. Season to taste.

7. Cut the pineapple and ginger into attractive shapes. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.

Note: Save time and effort by using the boneless duck breast fillets that are widely available.