Cold Roast Duck With Fresh Pineapple
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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Ingredients:
Directions:
- Shred onion and ginger root, sprinkle with salt,and let stand 10 minutes.
- Combine sugar and vinegar, then pour over onion and ginger. Let stand 30 minutes more. Drain, discarding liquid.
- Bone and cut roast duck in 1/4-inch cubes. Put in a large bowl. Peel pineapple, cut in 1/4-inch cubes and add.
- Put sesame seeds in a dry skillet; stir over low heat, until golden. Spread out to cool, then crush with a rolling pin. Add to bowl.
- Combine powdered mustard, water, and remaining vinegar and sugar, stirring until mustard smells pungent.
- Add mustard mixture to bowl, along with drained onion and ginger, oil, and remaining salt. Toss with duck and pineapple to blend well, and serve. Servings: 4
Source: The Thousand Recipe Chinese Cookbook
Source:
Submitted by: Recipe Group Member
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