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Duck with Pineapple

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Duck with Pineapple

Serves : 2
Preparation time : 5 minutes
Cooking time : 8 minutes

Ingredients :

3 tablespoon raw duck leg meat
2 tablespoon cornflour
1 tablespoon water
3 tablespoon canned pineapple
2 tablespoon peanut oil
1-2 teaspoon ginger sherry*
1/4 pint ( U.S. 5/8 cup) chicken stock
Pinch each salt, sugar and Ve-Tsin
1/2 teaspoon soy sauce

*Cut 2 oz. fresh ginger into thin strips. Turn the strips into a bottle, cover with half bottle warm brown sherry, leave to infuse, strain and use as directed.

Method :

Cut the meat into butter bean-sized pieces. Blend together the cornflour and water. Thoroughly work a third of the mixture into the meat and set aside for 1-2 minutes. Cut the pineapple into pieces similar sized to the meat.
Very well heat 1 tablespoon oil in a frying-pan. Fry the pieces of pineapple in it for 1 minute, stirring and tossing them as they cook. Turn into a heated dish and keep hot. Wipe out the pan. Heat the remaining oil in it, add the meat and cook for 4 minutes, stirring and tossing to cook it evenly.
Add the sherry, seasonings and soy sauce and cook rapidly for 1 minute. Stir in the remaining cornflour liquid, bring to the boil and simmer for 11/2 minutes. Lastly, return the pineapple to the pan and heat through.

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