Duck Breasts with Pineapple and Ginger
Use the boneless duck breasts that are widely available or alternatively do as the Chinese and use a whole bird, saving the legs for another meal and using the carcass to make stock for soup. Much more in line with Chinese frugality!
Ingredients
- 2 boneless duck breasts
- 4 spring onions, chopped
- 15ml / 1 tbsp light soy sauce
- 225g / 8oz can pineapple rings
- 75mI / 5 tbsp water
- 4 pieces drained Chinese stem ginger in syrup, plus 45m1/3 tbsp syrup from the jar
- 30mI / 2 tbsp cornflour mixed to a paste with a little water
- ΒΌ each red and green pepper, seeded and cut into thin strips
- salt and ground black pepper
- cooked thin egg noodles, baby spinach and green beans, blanched, to serve
Preparation
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- Strip the skin from the duck breasts. Select a shallow bowl that will fit into your steamer and that will accommodate the duck breasts side by side. Spread out the chopped spring onions in the bowl, arrange the duck breasts on top and cover with non-stick baking paper. Set the steamer over boiling water and cook the duck breasts for about 1 hour or until tender. Remove the breasts from the steamer and leave to cool slightly.
- Cut the breasts into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small saucepan and set aside. Cover the duck slices with the baking paper or foil and keep warm.
- Drain the canned pineapple rings, reserving 75ml / 5 tbsp of the juice. Add this to the reserved cooking juices in the pan, together with the measured water. Stir in the ginger syrup, then stir in the cornflour paste and cook, stirring until thickened. Season to taste.
- Cut the pineapple and ginger into attractive shapes. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.
Serves 2-3.