Sweet and sour duck with ginger (Chinese cooking for Australians)

 

For 4 servings

• 500 gr duckling pieces
• 35 ml poultry marinade (recipe below)
• 30 ml Hoisin sauce
• 4 slices canned pineapple, drained and cut into wedges
• 8 slices fresh ginger, minced
• 1 shallot, minced
• 45 ml vegetable oil

Sauce

• 60 ml water
• 2 ml chicken stock powder
• 160 ml pineapple juice
• 15 ml light soy sauce
• 15 ml tomato paste
• 20 ml white vinegar 
• 15 ml sugar
• 15 ml vegetable oil
• 5 ml cornflour

Preparation

1. Place duckling pieces in a fireproof dish and season with marinade and Hoisin sauce.
2. Mix sauce ingredients in a small saucepan.

Cooking

1. Set duckling in a steamer and cook over rapidly boiling water until tender, about 20 minutes ; lift out and leave to cool.
2. Bring the sauce to the boil and simmer, stirring, until thickened.
3. Chop duckling into bite-sized pieces.
4. Heat oil in a wok and when very hot, stir-fry duck with shallot for 2 minutes ; add ginger and pineapple and stir-fry on high heat for 1 more minute.
5. Pour in the sauce and return to the boil ; simmer until thickened and clear.
6. Arrange the duck on a plate ; spoon on the sauce and surround with slices of pineapple topped with maraschino cherries.

Poultry marinade

• 45 ml vegetable oil
• 45 ml dry sherry
• 5 ml salt
• 15 ml sugar
• 2 ml white pepper
• 4 slices fresh ginger, minced
• 1 clove garlic, minced

1. Measure ingredients into a screw-top jar ; shake well and keep refrigerated until needed.

BON APPÉTIT