Poultry Recipes - Duck with Pineapple Recipe

Ingredients

• 15ml/1 tbsp dry sherry

• 15ml/1 tbsp dark soy sauce

• 2 small skinless duck breast fillets

• 15ml/1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 1 small onion, sliced

• 1 red (bell) pepper, seeded and cut into 2.5cm/1 in squares

• 75g/3oz/1/2 cup drained, canned pineapple chunks

• 90ml/6 tbsp Pineapple juice

• 15ml/1 tbsp rice vinegar

• 5ml/1 tsp corn flour (cornstarch)

• 15ml/1 tbsp cold water

• 5ml/1 tsp sesame oil

• salt and ground white pepper

• 1 spring onion (scallion), shredded, to garnish

Serves 4

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Method:

1. Mix together the sherry and soy sauce. Stir in 2.5ml/1/2 tsp salt and 1.5ml/1/4 tsp white pepper. Put the duck fillets in a bowl and add the marinade. Cover with clear film (plastic wrap) and leave in a cool place for 1 hour.

2. Drain the duck fillets and place them on a rack in a grill (broiler) pan, or on a preheated griddle pan. Cook using medium to high heat. for 10 minutes on each side. Leave to cool for I 0 minutes, then cut the duck into bite size pieces.

3. Heat the vegetable oil in a non-stick frying pan or wok and stir-fry the garlic and onion for 1 minute. Add the red pepper; pineapple chunks, duck. pineapple juice and vinegar and toss over the heat for 2 minutes.

4. Mix the corn flour to a paste with the water. Add the mixture to the pan with 1.5ml/1/4 tsp salt. Cook, stirring, until the sauce thickens. Stir in the sesame oil.

5. Spoon the duck and pineapple mixture into four warmed bowls, garnish with the spring onion shreds, and serve.

Note: Duck and pineapple is a favorite combination, but the fruit must not be allowed to dominate as you will upset the delicate balance in sweet-sour flavor.