Wednesday 13 March 2013

Stir-fried Duck with Pineapple Recipe

Something a little different today, because I had some left-over duck and pineapple!

Duck goes very well with fruit of all kind and pineapple is a good combination with many meats.

But rather than cook these in a traditional way I thought I'd produce an Asian-inspired stir-fry instead.

Stir-fried Duck with Pineapple

Serves: 4
stir-fried duck with pineapple served in oriental bowl with chopsticks


250g (9 oz) fresh sesame noodles
2 duck breasts, sliced thinly
3 spring onions, cut into strips
2 celery strips, julienned (cut into matchsticks)
1 fresh pineapple, peeled, cored and cut into strips
300g (11 oz) mix of carrots, bell peppers, beansprouts and cabbage, shredded
6 tbsp plum sauce


Bring a pan of water to a boil, add the noodles and cook for about 3 minutes, or until just tender. Drain the noodles over the pan with a colander, then set aside (if desired toss a few drops of oil with the noodles to help prevent them from sticking).

In the meantime heat a wok. When hot add the duck pieces and stir-fry for about 2 minutes, or until crisp. Drain off all but 2 tbsp of the fat and add the spring onions, celery and stir-fry for 2 minutes. Turn the ingredients into a bowl and set aside.

Add the pineapple strips and mixed vegetables to the wok and stir-fry for 2 minutes. Now add the cooked noodles along with the plum sauce. Toss to combine then add the duck mixture.

Stir-fry the ingredients for about 2 minutes more, or until the noodles and vegetables are hot through. Turn into a warmed dish and serve immediately.

Fresh sesame noodles are found in the chiller cabinet of larger supermarkets. If you cannot find them, substitute egg noodles, but add a few drops of sesame oil to their cooking water.

For more Asian and Asian-influenced dishes visit the Celtnet Asian recipes and foods cookery page.

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