| 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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