STIR-FRIED DUCK WITH PINEAPPLE SAUCE
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
WOK-FRIED DUCK & OYSTER SAUCE
Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too
Provided by John Torode
Categories Dinner, Main course
Time 25m
Number Of Ingredients 4
Steps:
- Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
- Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
- Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.
Nutrition Facts : Calories 270 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 17 grams protein, Sodium 2.29 milligram of sodium
HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
DUCK WITH PINEAPPLE
Make and share this Duck With Pineapple recipe from Food.com.
Provided by lazyme
Categories Whole Duck
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2538.6, Fat 230.6, SaturatedFat 75.6, Cholesterol 431.3, Sodium 1625, Carbohydrate 40.4, Fiber 3.9, Sugar 27.1, Protein 68.9
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