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Duck with Pineapple Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 2 2 tablespoons 2 8 2 600 ml 250 g 1 1/4 1/4 Marinade :

    3. 3 cloves

    4. 4 2 tablespoons Garnishing :

    5. 2 sprigs

    6. 3 tablespoons Duck breast fillet, skinned

    7. Groundnut oil, for frying

    8. Onions, chopped

    9. Dried shiitake mushrooms, soaked and thinly sliced

    10. Small green chilies, finely sliced

    11. Chicken stock

    12. Fresh pineapple, cut into chunks

    13. Long mild red chili, diagonally sliced

    14. Salt

    15. Pepper

    16. Garlic, finely chopped

    17. Shallots, finely chopped

    18. Vietnamese fish sauce

    19. Coriander (cilantro) leaves

    20. Crushed roasted peanuts

    Instructions Jump to Ingredients ↑

    1. To make the marinade, mix together thegarlic, shallots and fish sauce in a bowl and add the duck fillets.

    2. Rub the duck with the mixture, cover andleave for 3 hours.

    3. Heat a little groundnut oil in a wok andfry the duck and its marinade until the shallots have softened.

    4. Add the onions, shiitake mushrooms andgreen chilies.

    5. Stir fry for 2 minutes, then add thestock, pineapple and mild red chili.

    6. Bring to the boil, season to taste withsalt and pepper.

    7. Reduce the heat and simmer, covered for 40minutes.

    8. Serve the duck on warmed plates, garnishedwith coriander sprigs and crushed roasted peanuts.

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