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Main Course - Poultry Pineapple Duck
Pineapple Duck
Ingredients:
5 to 6 pound duckling
4 cups water
2 teaspoons salt
3 tablespoons duck fat
1/2 clove garlic
1 cup duck broth
1 cup drained, diced canned pineapple
1 medium-sized green pepper
2 tablespoons cornstarch
1/4 cup water
1 teaspoon salt
1 tablespoon lemon juice or vinegar
1 teaspoon kitchen bouquet or soy sauce
Directions:
Have butcher cut duck in quarters. Place duck in 6 quart saucepan or Dutch oven with neck, giblets, water, and salt. Cook, covered, over moderate heat until tender, about 45 minutes to 1 hour. Or cook in pressure saucepan according to directions. Remove duck. Drain off liquid. Allow fat to rise to top, then pour it off. Removing skin, cut duck meat in pieces about 2 inches long, 1/2 inch square. Place 3 tablespoons duck fat in large frying pan or Dutch oven. Add garlic. Cook over low heat 2 minutes, then remove garlic. Add duck meat and cook over moderate heat 5 minutes, tossing lightly. Add broth, pineapple, and green pepper cut in 1-inch squares. Blend together and stir in cornstarch, water, salt, lemon juice, and kitchen bouquet. Add to broth. Cook, stirring lightly, until juice thickens. Serve with hot cooked rice. Serves 4.
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Shows: 503
 Date Posted: 21/06/2006 Rate :
 Submitted by:: Pineapple
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