Stir Fried Duck With Pineapple Sauce Recipes

Steps:

• Begin by making the brine. Combine all of the ingredients in a large pot. Warm slightly so salt and sugar dissolve. Remove from the heat and cool to room temperature. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours.
• Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil. Add the Tequila and saute for a few minutes. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple. Saute vegetables for approximately 5 minutes. Season, to taste, with salt and pepper.
• Cut the pineapple into circles and add last, just before serving.
• Serve stir-fry over pasta or rice.

Steps:

• Rinse duck and place on rack in baking pan.
• Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
• Pour mixture over duck.
• Roast duck uncovered in preheated 425ºF oven, basting and turning frequently, until light brown, about 20 minutes.
• Reduce heat to 350ºF and roast duck, basting and turning frequently, 1 hour longer.
• Remove duck from oven.
• Cool completely.
• Cut duck in half.
• Remove and discard backbone.
• Cut duck into small serving-size pieces.
• Remove top leaves and all skin from pineapple.
• Cut pineapple into quarters.
• Cut out and discard core.
• Cut pineapple quarters crosswise into 1/4-inch slices.
• Cut onions into thin diagonal slices.
• Heat oil in wok over high heat.
• Stir-fry ginger and garlic in the oil 1 minute.
• Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
• Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
• Pour mixture over duck.
• Cook and stir until liquid boils.
• Add pineapple and onions.
• Cook and stir until pineapple is hot, about 2 minutes longer.
• Garnish with Green Onion Curls.

Steps:

• Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
• Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

Steps:

• 1. Dice duck meat in 1/2-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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.