Duck With Pineapple Recipes

SPICY STIR-FRY DUCK WITH WHITE PINEAPPLE

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.

THAI RED DUCK WITH STICKY PINEAPPLE RICE

Steps:

• Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
• Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
• Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

DUCK WITH PINEAPPLE

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.

DUCK BREAST WITH PINEAPPLE SALSA

Steps:

• Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts.
• Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes.
• Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt.
• Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.

ROAST DUCK WITH ORANGE & PINEAPPLE

Steps:

• Peel the oranges and shred the rind. Set aside. Quarter the oranges and mix with pineapple, tarragon, and 2 chopped garlic cloves. Use mixture to stuff both ducks. Place ducks on rack in shallow baking pan and roast in slow oven (325°F) for 2 1/2 hours or until done. Meanwhile, sauté duck livers in butter for 10 minutes. Heat brandy, light it, and pour over livers. When flame dies, remove livers, chop and keep warm. To the sauce remaining in skillet, add shredded orange rind and 1 minced garlic clove and cook for 5 minutes. Combine Marsala and bouillon with tomato paste, jelly, potato flour, salt, and pepper. Add to sauce and cook, stirring constantly, until smooth. Add livers and simmer for 15 minutes. Pour into sauce boat, serve with duck.

TENDER DUCK & PINEAPPLE RED CURRY

Steps:

• Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
• Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
• Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 200 degrees.
• Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
• Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
• While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
• Remove chutney from heat, and transfer to a serving dish.
• Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.