Recipe - Braised Duck With Pineapple

1 Duck; 4 to 5 pounds
4 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Sugar
One half teaspoon Salt
1 Scallion stalk
1 Clove garlic
1 Or
2 sl Fresh ginger root
4 (up to)
6 tablespoon Oil
One half cup Pineapple juice
2 One half cup Water
4 sl Canned pineapple
1 tablespoon Cornstarch
3 tablespoon Water

1. Wipe duck inside and out with a damp cloth. Combine soy sauce, sherry,
sugar and salt; rub mixture over duck inside and out.

2. Cut scallion stalk in 1/2inch sections. Crush garlic. Mince ginger
root.

3. Heat oil in a large heavy pan. Stirfry scallion, garlic and ginger to
soften slightly. Add duck and brown quickly on all sides.

4. Drain canned pineapple. Reserve juice and combine with water, then pour
over duck. Top bird with pineapple slices. Bring to a boil, then simmer,
covered, until done (about 1One half hours).

5. Transfer duck to a serving platter, leaving liquids in pan. Cut each
pineapple slice in four and arrange all decoratively on duck.

6. Reheat duck liquids. Meanwhile blend cornstarch and remaining cold
water to a paste, then stir in to thicken duck liquids. Pour over duck and
serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.