Roast Duck in Pineapple with Thai Chilli Sauce
- 2 boneless duck breasts
- 1 pineapple, or 1 can of pineapple chunks
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 3 garlic cloves, chopped
- 1 inch piece ginger, peeled and sliced
- 1 hot red pepper (jalapeno, serrano, thai, or cayenne), chopped finely
- 1 large onions, chopped into chunks
- 1 teaspoon black pepper
- 2 tablespoon vegetable oil
Method of Preparation
Peel the pineapple and slice off the tough core. Cut in half and chop 1/2 into chunks. And put the other half in a juicer. A can of pineapple chunks is a suitable replacement, do not throw away the juice.
Using a mixing bowl, pour in the pineapple juice and to it, add the soy sauce, brown sugar, garlic, ginger, jalapeno (or other chilli), and black pepper. Stir well to combine.
Cut slits into the duck skin, but not deep enough to separate into pieces. Put the duck into the mixing bowl and cover with the marinade. Leave to marinate for at least 10-15 minutes to soak in the juicy sweetness of pineapple.
Preheat the oven to gas mark 425F or 220C.
Heat the oil in a wok over medium-high heat.
Take the duck breasts out of the marinade, shake off excess juices from the meat before dropping into the oil. Ensure to save as much of the liquid as possible as it would be needed.
Sear both sides of the duck.
Transfer the duck into an oven pan. (leave the wok with the oil as it will be needed in a later procedure)
Then pour the marinade over the meat and cook for 10 minutes in the oven.
When done, remove the meat and set aside.
Heat the wok again, add the pineapple chunks and onion, sprinkle with a little sugar, and cook for 5 minutes.
Pour in the marinade into the skillet, reduce until syrupy, about 4-5 minutes. Pour the syrup and pineapple over the meat, and serve up.