Queensland Duckling

Total Time:
3 hr 25 min
Prep:
2 hr 40 min
Cook:
45 min

Yield:
4 servings

Ingredients
  • 1 tablespoon salt
  • 1 (3 pound) Muscovy duck, skin on, cut into 4 even pieces
  • 1/2 cup peanut oil
  • 1 (30-ounce) can pineapple pieces, drained and juices reserved
  • 2 green peppers, diced to same size as pineapple
  • 2 tablespoons grated fresh gingerroot
  • 1 cup pineapple juice
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons arrowroot
Directions
  • Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve.

  • Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm.

  • Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck.


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