4 Ounce, drained and cut into small slices (115 Gram)
1 Teaspoon (Thin)
1. To prepare the duck meat cut it into fine shreds.
2. In a preheated wok, heat the oil and stir-fry the onion until opaque.
3. Then add the ginger, spring onion and carrot and stir-fry for about 2 minutes
4. Add the duck and pineapple with the seasonings and syrup, blend well and bring to the boil
5. Thicken the sauce with the cornflour paste and serve.