Steamed Duck With Pineapple And Preserved Ginger Recipes

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.

STEAMED DUCK WITH PINEAPPLE AND PRESERVED GINGER

Steps:

• 1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See HOW-TO, _Steaming. 2. Remove bird and let cool slightly. With a sharp knife, make an incision along breast bone then remove breast meat, one half at a time. Strip off skin and cut meat in 1/2-inch slices. Arrange on a serving platter. Keep warm. 3. Drain canned pineapple, pouring the juice into a saucepan. Add preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken. 4. Cut each pineapple slice in 4 pieces and slice preserved ginger arrange over duck. Pour heated sauce over and serve. NOTE: The remainder of the duck is generally reserved for other dishes, but the whole duck can be used if it's chopped, bones and all, in bite-size pieces. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.