Pineapple and Ginger Duck Slices
Tender duck breast quickly stir-fried with sweet pineapple and aromatic young ginger, creating a tangy and appetizing dish that's a classic Cantonese home-cooked favorite.
Ingredients
13 items- duck breast 300g
- pineapple 150g
- young ginger 50g
- green bell pepper 1/2
- red bell pepper 1/2
- garlic 3 cloves
- cooking wine 1 tbsp
- light soy sauce 2 tbsp
- cornstarch 2 tsp
- salt a pinch
- sugar 2 tbsp
- white vinegar 2 tbsp
- water 2 tbsp
Nutrition
Steps （8 steps）
Rinse duck breast and pat dry, slice into 0.3cm thin pieces. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tsp cornstarch and a pinch of salt, mix well and marinate for 15 minutes.
Slice pineapple and soak in lightly salted water for 10 minutes, drain. Slice young ginger, bell peppers, and mince garlic.
In a small bowl, combine 2 tbsp white vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tsp cornstarch and 2 tbsp water, stir to make a sweet-sour sauce.
Heat wok over medium heat, add 2 tbsp oil, turn to high heat. When oil is hot, add duck slices and quickly stir-fry for about 30 seconds until surface changes color, then remove immediately.
Leave a little oil in the wok, sauté garlic and young ginger over medium heat for about 20 seconds until fragrant.
Add pineapple and bell peppers, turn to high heat and stir-fry for about 30 seconds until pineapple softens and peppers are just cooked.
Return duck slices to the wok, pour in the prepared sauce, stir-fry vigorously over high heat for about 20 seconds until the sauce thickens and coats the duck.
Turn off heat, plate and serve. Keeping high heat throughout cooking locks in the duck's tenderness.
Tips
Slice duck thinly and evenly; marinating with cornstarch helps retain moisture. Stir-fry over high heat to prevent duck from getting tough. Soaking pineapple in salted water removes astringency and enhances sweetness.
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