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Pineapple Duck

Western.Chefs's picture
Ingredients
  Duck breast 1
  Duck thigh meat 1
  Fresh pineapple 1⁄2 , peeled and cut in chunks
  Spanish onion 1
  Ginger piece/4 candied ginger 1 Small
  Salt 3⁄4 Teaspoon
  Sugar 2 Teaspoon
  White vinegar 1⁄4 Cup (4 tbs)
  Sesame seeds 1⁄4 Cup (4 tbs)
  English mustard 1 Tablespoon
  Water 1 Tablespoon
  Salad oil 1 Tablespoon
Directions

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.
Stir constantly.
If heat becomes too great and seeds start popping, remove pan from heat for a moment.
Toast seeds to light golden.
Cool.
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.
Cover.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Duckling
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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