About this recipe:This dish is Chinese-inspired and is very similar to sweet and sour duck. Duck is pan-fried with chopped shallot, then served with a tangy pineapple sauce. Enjoy with freshly cooked rice.
1/2 ripe pineapple, diced
1 shallot, finely chopped
1 teaspoon honey
1 teaspoon pink peppercorns
1/2 lemon, juiced
4 duck breasts
50g fresh root ginger
1 knob butter
salt and pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Season the duck breasts with salt and pepper, then cook in a non-stick frying pan over medium heat.
Once the breasts begin to render fat, add chopped shallot. Cook for 15 minutes over medium heat.
Meanwhile, cook the pineapple, ginger and butter in another frying pan. Cook for 5 minutes over medium heat. Drizzle with lemon juice and season with honey.
Transfer duck to a serving plate, then add the pineaple and sprinkle with pink peppercorns.