I was in a game meat shop last week and spotted these beautifuk duck breasts that were just begging to be cooked up and I had recently read the quickest pineapple duck recipe I have ever seen so decided to give it a go. Well, it was fantastic and took just a few minutes from start to finish. I am not a big duck eater and not used to having poultry pink inside but this was a real treat, soft and succulent meat with a sweet pineapple suace. (2 people)
What you need
200g skinless duck breasts
splash of sesame oil or about 1/2 teaspoon
1/2 teaspoon black pepper
250g tinned pineapple chunks in juice
4 thin slices of ginger
2 tablespoons soy sauce
1 tablespoon maizena/cornstarch mixed with 2 tablespoons water
In a bowl, mix together the sesame oil and black pepper, place the duck breasts into the bowl and rub them with the oil and pepper. get your hands in there and give them a good massage.
Now heat a pan or wok with a little oil to medium hot and cook the duck breasts for about 2 or 3 minutes on each side until browned. If you press on the breast during cooking it should spring back at you, this tells you it is not overcooked and still pink inside. remove them and set aside to rest while you make the sauce.
Wipe the pan clean with some kitchen paper, reduce the heat to medium and add the pineapple chunks with their juice, the ginger and heat through for about 3 minutes. Now add the soy sauce, bring to the boil and add the maizena mixture stirring constantly. Boil for about 2 minutes or until the sauce is thickened and glossy.
Slice the duck breasts into thin slices across the grain and smother with the sweet pineapple sauce.
Serve it with plain boiled rice and perhaps something like the Pak Choy as a vegetable.