Begin by making the brine. Combine all of the ingredients in a large pot. Warm slightly so salt and sugar dissolve. Remove from the heat and cool to room temperature. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours.
Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil. Add the Tequila and saute for a few minutes. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple. Saute vegetables for approximately 5 minutes. Season, to taste, with salt and pepper.
Cut the pineapple into circles and add last, just before serving.
Serve stir-fry over pasta or rice.
*Nopales found in Mexican markets
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eddie Palomino, American Airlines Training and Conference Center, Dallas