Stir-fried duck with pineapple sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck; 3 to 4 pounds | |
| 1½ | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 1 | can | (8-oz) crushed pineapple |
| 1½ | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 3 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Salt |
Directions
1. Dice duck meat in ½-inch cubes. Blend cornstarch and soy sauce, then add to duck and toss gently to coat. Let stand 30 minutes, turning occasionally.
2. Place crushed pineapple in a saucepan and heat slowly. Blend remaining cornstarch and cold water to a paste, then stir in to thicken pineapple.
Keep warm.
3. Crush ginger root. Heat oil in a skillet. Brown ginger root and discard. Add duck and stir-fry 2 to 3 minutes. Add sherry and salt and stir-fry 1 minute more.
4. Transfer duck to a serving platter. Pour heated pineapple sauce over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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