Sweet and Sour Duck with Pineapple

I love how this dish 'plays out.'  It also worked with a New Year resolution to use 'thingies' in the fridge.  Two 'thingies' down and two to go (peanuts and miso are in the last two).

Anyhow, I have digressed.  Here is the dish.

An old favourite here, stir fry cooked duck, onion, carrot, pineapple (tinned or frozen) and the sauce is pineapple juice, vinegar, shaoshing, salt and a little light soy.  No sugar added.

Ingredients (4):

Veges

2 medium onions, halved, quartered and thinly sliced

2 medium carrots, sliced into matchsticks

1 cup of pineapple, either frozen (defrosted) and/or canned

2 scallions/spring onions, sliced

1 TBSP rice bran oil

Duck

300g cooked duck meat (I buy Beijing style roast duck in Britland).

Sauce

4 TBSP black rice vinegar

8 TBSP pineapple juice

2 tsp shaoshing wine

1 tsp light soy sauce

1 tsp cornflour

2 tsp chopped fresh ginger

(Optional, a TBSP of light soy vinegar dipping sauce from the fridge, then avoid the light soy above)

(Optional 2 tsp ketchup)

The method is super simple (just as I like):

Heat the oil in a wok and fry onion until opaque.

Add ginger, spring onion and carrot shreds, fry 1 minute.

Add duck and pineapple, char lightly then stir.

Pour the sauce around the wok, watch the smoke, hear the sizzle and stir.

Tah Dah..it's ready! 

Another delicate Asian dish from Loïc:

Wonton Noodles Soup