Cold Roast Duck With Pineapple Sauce Recipes

Steps:

• 1. Shred onion and ginger root, sprinkle with salt, and let stand 10 minutes. 2. Combine sugar and vinegar, then pour over onion and ginger. Let stand 30 minutes more. Drain, discarding liquid. 3. Bone and cut roast duck in 1/4-inch cubes. Put in a large bowl. Peel pineapple, cut in 1/4-inch cubes and add. 4. Put sesame seeds in a dry skillet stir over low heat, until golden. Spread out to cool, then crush with a rolling pin. Add to bowl. 5. Combine powdered mustard, water, and remaining vinegar and sugar, stirring until mustard smells pungent. 6. Add mustard mixture to bowl, along with drained onion and ginger, oil and remaining salt. Toss with duck and pineapple to blend wen, and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top. 2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly. 3. Blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and pineapple. Refrigerate to chill before serving. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.