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    Crispy Duck with Pineapple

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    Crispy Duck with Pineapple

    This traditional Chinese dish can be served on its own with noodles or rice for two people, or as one of a selection of Chinese-style dishes for four people. Serve with chilled lager or black China tea.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 Waitrose Boneless Duckling Breasts
    • Salt
    • 2 tbsp vegetable oil
    • 2.5cm piece root ginger, finely grated
    • 1 clove garlic, crushed
    • 1 bunch salad onions, finely chopped
    • 200ml water
    • 1 tbsp cornflour
    • 2 tbsp bottled barbecue sauce
    • 1 tbsp soy sauce
    • 2 tbsp dry sherry
    • 1 chicken or vegetable stock cube, crumbled
    • 1 tbsp white wine vinegar
    • 1 x 227g can pineapple pieces in juice, strained, juice reserved


    1. Pierce the skin of the duckling breasts with a fork and rub well with salt. Place on a grill rack in a roasting tin and place in a preheated oven at 200C, gas mark 6 for 30-35 minutes or until the juices run clear.
    2. Meanwhile prepare the sauce by heating the oil in a frying pan. Add the ginger, garlic and onions and fry for 2-3 minutes or until the onions are soft, making sure that the garlic does not brown.
    3. Place the water, cornflour, barbecue sauce, soy sauce, sherry, stock cube, vinegar and reserved pineapple juice in a jug and mix well with a fork. Add to the pan and bring to the boil for about a minute, stirring continuously until thickened. Add the pineapple pieces and keep warm.
    4. Thinly slice each duck breast on the diagonal. Place the slices on to warmed serving plates and pour over the sauce.
    5. Serve with egg noodles or boiled rice

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