Chinese Duck and Pineapple

Share on Facebook Print Recipe

Ingredients

  • 2.25 kg 5lb whole duck
  • 310 ml cups water
  • 2 tbsp chopped chillis
  • 4 ½ tbsp white vinegar
  • 4 ½ tbsp soy sauce
  • 4 tbsp hoisin sauce
  • ¼ teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp nut oil
  • 2 tsp ginger root diced
  • 1 garlic clove crushed
  • 1 tbsp cornflour

Instructions

  • Rinse the duck and place on rack in baking tray.
  • Combine 1/2 of the water, 1 tbsp chopped chillis, vinegar, soy sauce, and hoisin sauce, and the 1/4 tsp 5-spice powder. Pour mixture over the duck.
  • Roast the duck uncovered in preheated 220C oven, basting and turning frequently until light brown, about 20 minutes. Reduce heat to 180C and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven. Cool completely. Cut the duck in half and remove and discard the backbone. Cut into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple. Cut into quarters and discard the core, slice into chunks.
  • Slice the onion and heat the oil in a wok over high heat. Stir-fry ginger and garlic in the oil for 1 minute. Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp hoisin sauce, and the cornflour.
  • Pour the mixture over the duck. Cook and stir until liquid boils. Add the pineapple and onions. Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Serve with sticky rice and garnish with green onion curls.
————————————————————————————————–
Course Fruit / Poultry