| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 3 to 4 pounds | |
| 1 1/2 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | cn | (8-oz) crushed pineapple |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Water |
| 3 | sl | Fresh ginger root |
| 2 | tb | Oil |
| 1 | tb | Sherry |
| 1 | ts | Salt |
INSTRUCTIONS
1. Dice duck meat in 1/2-inch cubes. Blend cornstarch and soy sauce, then add to duck and toss gently to coat. Let stand 30 minutes, turning occasionally. 2. Place crushed pineapple in a saucepan and heat slowly. Blend remaining cornstarch and cold water to a paste, then stir in to thicken pineapple. Keep warm. 3. Crush ginger root. Heat oil in a skillet. Brown ginger root and discard. Add duck and stir-fry 2 to 3 minutes. Add sherry and salt and stir-fry 1 minute more. 4. Transfer duck to a serving platter. Pour heated pineapple sauce over and serve. 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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