|Duck thigh meat||1|
|Fresh pineapple||1⁄2 , peeled and cut in chunks|
|Ginger piece/4 candied ginger||1 Small|
|White vinegar||1⁄4 Cup (4 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|English mustard||1 Tablespoon|
|Salad oil||1 Tablespoon|
Cut onion and ginger into fine shreds.
Add 1/2 teaspoon salt.
Marinate 10 minutes.
Add mixture of 1 1/2 teaspoons sugar and 3 tablespoons vinegar to marinade.
Marinate another 30 minutes.
Toast sesame seeds in small frying pan over very low heat.
If heat becomes too great and seeds start popping, remove pan from heat for a moment.
Toast seeds to light golden.
Crush gently with rolling pin.
Mix English mustard, 1 tablespoon vinegar and 1/2 teaspoon sugar with 1 tablespoon water.
Stir constantly until mustard actually begins to smell hot.
Cut duck into 1/8-inch-thick slices.
Add 1/4 teaspoon salt, mustard mixture and crushed sesame seeds.
Drain ginger and onions.
Add to duck mixture.
Sprinkle with 1 tablespoon salad oil.
Add pineapple chunks, mix together thoroughly and serve.
If candied ginger is used, add more vinegar to taste.