| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 3 to 4 pounds | |
| 1/2 | c | Pineapple juice |
| 3 | tb | Preserved ginger syrup |
| 1 | ts | Salt |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 4 | sl | Canned pineapple |
| 1/2 | c | Preserved ginger |
INSTRUCTIONS
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 SECTION". 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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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