Duck With Canned Pineapple
|Duck leg||3 Tablespoon|
|Canned pineapple||3 Tablespoon|
|Peanut oil||2 Tablespoon|
|Ginger sherry||2 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Soy sauce||1⁄2 Teaspoon|
Cut 2 oz. fresh ginger into thin strips.
Turn the strips into a bottle, cover with half bottle warm brown sherry, leave to infuse, strain and use as directed.
Cut the meat into butter bean-sized pieces.
Blend together the cornflour and water.
Thoroughly work a third of the mixture into the meat and set aside for 1-2 minutes.
Cut the pineapple into pieces similar sized to the meat.
Very well heat 1 tablespoon oil in a frying-pan.
Fry the pieces of pineapple in it for 1 minute, stirring and tossing them as they cook.
Turn into a heated dish and keep hot.
Wipe out the pan.
Heat the remaining oil in it, add the meat and cook for 4 minutes, stirring and tossing to cook it evenly.
Add the sherry, seasonings and soy sauce and cook rapidly for 1 minute.
Stir in the remaining cornflour liquid, bring to the boil and simmer for 1 1/2 minutes.
Lastly, return the pineapple to the pan and heat through.