Recipe courtesy of Eddie Palomino
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Spicy Stir-Fry Duck with White Pineapple
Total:
1 hr 9 min
Prep:
30 min
Inactive:
24 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 9 min
Prep:
30 min
Inactive:
24 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Brine:
Stir-Fry:

Directions

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.

Cook's Note

*Nopales found in Mexican markets

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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