DUCK WITH PINEAPPLE
1 min readServes 4.
Preparation & cooking time: 20–25 mins.
You will need ready-cooked duck meat for this dish – so use any leftovers from Soy-braised Duck, Roast Duck – Cantonese Style, or Peking Duck.
115–175g (4–6oz) ready-cooked duck meat
3 tablespoons seasoned oil
1 small onion, thinly sliced
a few small bits of fresh ginger root
1 spring onion, cut into short sections
1 small carrot, thinly shredded
about 115g (4oz) pineapple rings, drained and cut into small slices
½ teaspoon salt
1 tablespoon rice vinegar
2–3 tablespoons syrup from the pineapple
1 teaspoon thin cornflour paste
Cut the duck meat into fine shreds.
Heat the oil in a preheated wok, stir-fry the onion until opaque, then add the ginger, spring onion and carrot; stir-fry for about 2 minutes, then add the duck and pineapple with the seasonings and syrup, blend well and bring to the boil; thicken the sauce with the cornflour paste and serve.
