Title: Stir-Fried Duck with Pineapple Sauce
Categories: Poultry
Yield: 4 Servings

1 Duck; 3 to 4 pounds
1 1/2 tb Cornstarch
2 tb Soy sauce
1 cn (8-oz) crushed pineapple
1 1/2 ts Cornstarch
1 tb Water
3 sl Fresh ginger root
2 tb Oil
1 tb Sherry
1 ts Salt

1. Dice duck meat in 1/2-inch cubes. Blend cornstarch and soy sauce, then
add to duck and toss gently to coat. Let stand 30 minutes, turning
occasionally.

2. Place crushed pineapple in a saucepan and heat slowly. Blend remaining
cornstarch and cold water to a paste, then stir in to thicken pineapple.
Keep warm.

3. Crush ginger root. Heat oil in a skillet. Brown ginger root and
discard. Add duck and stir-fry 2 to 3 minutes. Add sherry and salt and
stir-fry 1 minute more.

4. Transfer duck to a serving platter. Pour heated pineapple sauce over
and serve.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.