Recipe - Stir-Fried Duck With Pineapple Sauce

1 Duck; 3 to 4 pounds
1 One half tablespoon Cornstarch
2 tablespoon Soy sauce
1 cn (8oz) crushed pineapple
1 One half teaspoon Cornstarch
1 tablespoon Water
3 sl Fresh ginger root
2 tablespoon Oil
1 tablespoon Sherry
1 teaspoon Salt

1. Dice duck meat in 1/2inch cubes. Blend cornstarch and soy sauce, then
add to duck and toss gently to coat. Let stand 30 minutes, turning
occasionally.

2. Place crushed pineapple in a saucepan and heat slowly. Blend remaining
cornstarch and cold water to a paste, then stir in to thicken pineapple.
Keep warm.

3. Crush ginger root. Heat oil in a skillet. Brown ginger root and
discard. Add duck and stirfry 2 to 3 minutes. Add sherry and salt and
stirfry 1 minute more.

4. Transfer duck to a serving platter. Pour heated pineapple sauce over
and serve.

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