Poultry Recipes - Stir-Fry Duck With Ginger And Pineapple

Ingredients

• 1 x 4lb (1 x 2kg) duck

• pepper to taste

• 1 tsp ground ginger

• 5 tbsp soy sauce

• 1/4 cup (50ml) vegetable oil

• 5 inch (12.5cm) piece of fresh green ginger, peeled and chopped

• 2 spring onions, chopped

• 1 tbsp soft brown sugar

• 2 tbsp wine vinegar

• 8oz (225g) pineapple chunks, with the can juice reserved

• 1 tbsp cornstarch, mixed to a paste with 2 tbsp water 

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Method:

1. Preheat the oven to warm 170C (Gas Mark 3,325F).

2. Put the duck on the rack of a roasting pan. Mix the pepper, ground ginger and half of the soy sauce together and brush over the duck. Put into the even and roast for 2 to 2 1/2 hours, basting frequently with the pan juices, or until the duck is cooked through and tender, and the skin is crisp.

3. Remove from the oven and set aside until it is cool enough to handle. Using a cleaver, shop the duck, through the skin, into bite-sized pieces.

4. Heat the oil in a large, deep frying-pan. When it is hot, add the chopped ginger and stir-fry for 1 minute. Add the duck pieces and spring onions, and stir-fry for 1 minute. Add the soy sauce, sugar, vinegar and pineapple chunks and can juice. Bring to the boil and cook for 2 minutes, stirring occasionally.

5. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Transfer the mixture to a warmed serving dish and serve at once.