24 Ounce, skin and fat removed, cut into thin strips (4 Pieces, 175 Gram / 6 Ounce Each, Thick)
Canned pineapple chunks in juice
8 Ounce, drained, with juice reserved (250 Gram / 1Can)
6 , cut diagonally into 2 inch lengths
1. In a wok or a large, deep frying pan over a moderate heat oil and stir-fry the duck for about 5 minutes, such that it changes color on all sides.
2. Sprinkle in the chilli powder, as per taste and continue stir-frying for 1 minute.
3. Add the soy sauce, sherry, pineapple juice and salt and pepper as per taste and stir-fry for about 5 minutes or such that the duck is tender.
4. Add the pineapple chunks and spring onions for the last minute or when cooked to heat through.