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Duck with Pineapple

The great thing about Chinese food is that it very rarely contains dairy products, so the dishes make a good choice for a dairy¬free diet. The combination of duck, vinegar and pineapple gives this dish a wonderfully subtle sweet-sour flavour.

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15ml/ 1 tbsp dry sherry
15ml/1 tbsp dark soy sauce
2 small skinless duck breasts
15ml/1 tbsp vegetable oil
2 garlic cloves, finely chopped
1 small onion, sliced
1 red pepper, seeded and cut into 2.5cm/1in squares
75g/3oz/˝ cup drained canned pineapple chunks
90ml/6 tbsp pineapple juice
15ml/1 tbsp rice vinegar
5ml/1 tsp cornflour
15ml/1 tbsp cold water
5ml/1 tsp sesame oil
Salt and ground white pepper
1 spring onion, shredded, to garnish


Serves: 4


Combine the sherry and soy sauce with plenty of salt and pepper. Lay the duck breasts in a dish, add the marinade, cover and leave for 1 hour.

Drain the duck and grill under a medium to high heat for 10 minutes on each side. Cool, then cut into bite-size pieces.

Heat the vegetable oil in a non­stick frying pan or wok and stir-fry the garlic and onion for 1 minute. Add the red pepper, pineapple chunks, duck, pineapple juice and vinegar and stir-fry for 2 minutes.

Mix the cornflour to a paste with the water. Add the mixture to the pan with 1.5ml/¼ tsp salt. Cook, stirring, until the sauce thickens. Stir in the sesame oil and serve at once, garnished with spring onion shreds.


Per portion:

Energy 246kcals/1029kj, Protein 24.6g, Fat 12.9g, Saturated Fat 3.07g, Carbohydrate 7.1g, Fibre 1.1g, Sugars 4.7g, Calcium 24mg

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