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Steamed Duck With Pineapple And Preserved Ginger |
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Serves: 4
Print this Recipe
1 duck (3 to 4 pounds)
1/2 cup pineapple juice
3 tablespoons preserved ginger syrup
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
4 canned pineapple slices
1/2 cup preserved ginger
1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See HOW-TO, _Steaming.
2. Remove bird and let cool slightly. With a sharp knife, make an incision along breast bone; then remove breast meat, one half at a time. Strip off skin and cut meat in 1/2-inch slices. Arrange on a serving platter. Keep warm.
3. Drain canned pineapple, pouring the juice into a saucepan. Add preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
4. Cut each pineapple slice in 4 pieces and slice preserved ginger; arrange over duck. Pour heated sauce over and serve.
NOTE: The remainder of the duck is generally reserved for other dishes, but the whole duck can be used if it's chopped, bones and all, in bite-size pieces.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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