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Duck with pineapple and ginger

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Origin of dish:  China
Type of cooking:  Hob
 
Preparation time: 35 minutes
Cooking time: 70 minutes
 
Ingredients (serves 4):


Method:

Marinate the duck in the peanut oil and Szechuan pepper for 48 hours, turning from time to time.

Peel the ginger and chop thinly.
Put the ginger in a pan of cold water, bring to the boil and remove. Cool under cold water, then repeat.

Bring the white wine vinegar and 100g sugar to the boil in another pan, add the ginger and leave for an hour.

Melt the remaining sugar in the sherry vinegar to make a caramel sauce, remove from heat and add the chicken stock. Add the flesh of 1/2 the pineapple and season.

Leave to stand for 15 minutes, then stir and sieve sauce.

Dice the other half of the pineapple and mix into the ginger sauce.

Mix both sauces together, slice the duck thinly, cover with sauce and serve.
Advice: This dish can be served cold with salad, or hot with potatoes or noodles.

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