Terry’s Kitchen

Duck with Pineapple

For best results use ready-cooked duck meat, widely available from Chinese restaurants and take-aways.
Or use any left overs from Peking duck or roast duck.
Be sure to choose tinned pineapple in juice for this dish rather than pineapple in syrup.
The sauce should be pleasantly tangy rather than sickly sugary.

Serves 4

125g-175g (4-6oz) cooked duck meat
3 tbspns vegetable oil
1 small onion, thinly shredded
2-3 slices root ginger, thinly shredded
1 spring onion (scallion), thinly shredded
1 small carrot, thinly shredded
125g (4oz) canned pineapple (in juice), cut into small slices
1/2 tsp salt
1 tbspn red rice vinegar
2 tbspns juice from the pineapple
1 tbspn conflour paste See here
Black bean sauce to serve (optional)

1. Cut the cooked duck meat into thin strips.

2. Heat the oil in a wok.
Add the shredded onion and stir-fry until the shreds are transparent.
Add the giner, spring onion and carrot shreds.
Stir-fry for about a minute.

3. Add the duck shreds and the pineapple with the salt, rice vinegar and the pineapple juice.
Stir until the mixture is blended.

4. Add the cornflour paste and stir for 1-2 minutes until the sauce has thickened.
Serve hot with a black bean sauce on the side if using.

Cornflour Paste

Cornflour (cornstarch) paste is made by mixing one part cornflour with 1.5 parts cold water.
Stir until smooth and use to thicken sauces.

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