Stir Fried Duck With Pineapple Sauce Recipes

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

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 STIRFRY

Steps:

• Heat wok or pan to high heat, score the fat side of the duck breast, rub with salt and pepper and put it into the wok, fat side down.
• Turn down heat to medium, immediately. After about 10 min, turn the breast and cook for 2-3 min on the other side (it should be red in the middle). Remove from wok and cover.
• As the duck cooks, cut broccoli into florets, peal the stem and cut it info thick matches (see picture). Cut the carrots the same way. Chop spring onions into inch size pieces. Finely chop chili and garlic.
• As soon as the duck is removed from the wok, add honey, soy sauce and lime juice, combine, add chili and garlic.
• Cook in for a minute and check flavour, it should be well balanced, hot, sweet, salty and sour.
• Turn up the heat a bit and add carrots and broccoli, cook for 3-5 minutes, turning to coat in the sauce. Slice duck and add along with spring onions. Cook for a few minutes more, still turning, till the duck is done and the veggies have taken flavour and softned a bit on the outside.
• Season with salt and pepper to taste.
• Cook rice, add peas for the last few minutes of cooking.

HOISIN DUCK STIR-FRY

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.

STIR-FRIED DUCK WITH PINEAPPLE SAUCE

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.