Sweet And Pungent Duckling Recipe
Ingredients
| 4-pound ready-to-cook duckling | ||
| Soy sauce | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger | 1/2 Teaspoon | |
| Duck fat | 2 Tablespoon, rendered | |
| Pineapple juice | 1 Cup (16 tbs) | |
| Green pepper | 1 Large, diced | |
| Pineapple chunks | 1 Cup (16 tbs), canned | |
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
Directions
GETTING READY
1. Score the skin of the duck from the neck towards the vent. Using a sharp pointed knife, remove the skin, making no damages to the flesh. Piece the duck flesh into serving size.
2. Prepare a mixture of ginger, garlic, honey, sherry and soy sauce and pour on the duck. Keep aside for about an hour, turning every now and then.
MAKING
3. In a heavy skillet, heat fat and brown the marinated duck and drain the excessive fat.
4. Mix pineapple juice to the marinade and pour on the browned duck. Simmer, covering, for about 50 minutes.
5. Prepare a paste of pineapple chunks, green pepper, cornstarch and lemon juice with ΒΌ cup of cold water. Add to the mixture and simmer for about 10 minutes.
SERVING
6. Serve the duck with rice.
1. Score the skin of the duck from the neck towards the vent. Using a sharp pointed knife, remove the skin, making no damages to the flesh. Piece the duck flesh into serving size.
2. Prepare a mixture of ginger, garlic, honey, sherry and soy sauce and pour on the duck. Keep aside for about an hour, turning every now and then.
MAKING
3. In a heavy skillet, heat fat and brown the marinated duck and drain the excessive fat.
4. Mix pineapple juice to the marinade and pour on the browned duck. Simmer, covering, for about 50 minutes.
5. Prepare a paste of pineapple chunks, green pepper, cornstarch and lemon juice with ΒΌ cup of cold water. Add to the mixture and simmer for about 10 minutes.
SERVING
6. Serve the duck with rice.
Chef
