1 1/2 kg (3 lb) oven-ready young duck
salt
3 tablespoons oil
100 g (4 oz) leeks
50 g (2 oz) fresh ginger root
250 ml (8 fl oz) dry white wine
4 tablespoons soy sauce
generous pinch of cayenne
1 teaspoon cornflour
5 tablespoons canned pineapple juice
2 slices pineapple
salt
3 tablespoons oil
100 g (4 oz) leeks
50 g (2 oz) fresh ginger root
250 ml (8 fl oz) dry white wine
4 tablespoons soy sauce
generous pinch of cayenne
1 teaspoon cornflour
5 tablespoons canned pineapple juice
2 slices pineapple
method
1. Cut the duck into six equal pieces and rub with salt. Heat 2 tablespoons of the oil in a large frying pan. Brown the duck for about 10 minutes, then remove from the pan and keep it warm. Trim and wash the leeks and cut them into thin slices.
2. Peel and halve the ginger, then cut half the quantity into fine sticks and grate the remainder. Fry the leeks and sticks of ginger in the frying pan in the remaining oil until transparent.
3. Add the wine, soy sauce and cayenne and simmer for 5 minutes. Return the duck to the pan, cover and cook for 10 minutes, then transfer the duck to a plate and keep it hot.
4. Strain the sauce and thicken it with the cornflour dissolved in the pineapple juice. Bring back to the boil. Cut up the pineapple and stir it into the sauce with the grated ginger. Reheat the duck in the sauce before serving.
Serve with: boiled rice or white bread.
2. Peel and halve the ginger, then cut half the quantity into fine sticks and grate the remainder. Fry the leeks and sticks of ginger in the frying pan in the remaining oil until transparent.
3. Add the wine, soy sauce and cayenne and simmer for 5 minutes. Return the duck to the pan, cover and cook for 10 minutes, then transfer the duck to a plate and keep it hot.
4. Strain the sauce and thicken it with the cornflour dissolved in the pineapple juice. Bring back to the boil. Cut up the pineapple and stir it into the sauce with the grated ginger. Reheat the duck in the sauce before serving.
Serve with: boiled rice or white bread.
serving amount
serves 6
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