Duck and Pineapple
recipe
Duck and Pineapple
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Light soy sauce is saltier than dark soy sauce and is used to season dishes while cooking
Ingredients
- 2 duck breasts, skin removed
- 1 tsp Blue Dragon Sesame Oil
- Half tsp ground black pepper
- 250g tinned pineapple chunks, juice retained
- 2 slices ginger, peeled
- 1 tbsp Blue Dragon Light Soy Sauce
- 1 tsp cornflour, mixed with a little water
- 1 tbsp Blue Dragon Oyster Sauce
Serves:
3
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- Brush the duck breasts with the Blue Dragon Sesame Oil and black pepper and set aside
- Heat a griddle or frying pan over a high heating until very hot. Add the duck breasts and cook on each side for around minutes until the duck is medium done. Remove and blot any fat with kitchen paper
- To make the sauce, pour the pineapple chunks and their juice into a pan, add the ginger and cook over a medium heat for minutes. Stir in the Blue Dragon Light Soy Sauce and bring the mixture to the boil. Stir in the cornflour paste, adding a little at a time, to thicken the sauce. Finally, add the Blue Dragon Oyster Sauce
- To serve, pour the sauce onto a plate, slice the duck breasts and arrange them on the sauce
- Serve with jasmine rice
Source: Blue Dragon
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