Monday, 12 September 2016
Pineapple and Duck 1
The People's Republic of China Cookbook: Authentic Recipes from Mainland China, Nobuko Sakamoto, cover illustrations Maxi Chan, illustrations by Pat Stewart,1977 Australia
Nobuko Sakamoto researched these recipes in “The Treatise on Famous Chinese Dishes” series issued in the fifties by Mao Tse-Tung, “The Cookbook of Famous Dishes from Peking Hotel Restaurant” and “The Masses Cookbook” 1966 which emphasises nutrition, economy and ease of preparation.
The Southeast: Pineapple Duck
450g-675g boned cooked duck meat; 1 large can sliced pineapple (in natural juice)
Marinade: 1 tblspn rice wine; 3 or 4 drops sesame oil; 1/8 tspn salt; 1/8 tspn five-flavoured spice
Batter: 1 large egg; ½ cup water chestnut flour; ½ cup cold water; 1/8 tspn salt
Sauce: ¼ cup pineapple juice (from canned pineapple); ½ cup white vinegar; ½ cup sugar; 1/8 tspn salt; ¼ cup chicken stock; ¼ tspn thin soy sauce; 4 dops sesame oi; 1 large garlic clove, minced; 1/8 tspn grated fresh ginger; 2 tblspn water mixed with 1 tblspn cornstarch; vegetable oil for deep-frying; pinch of cayenne
Slice duck meat into pieces 6 cms by 9 cms. Drain pineapple slces well. Mix together the ingrients for the marinade and marinate the pieces of duck. Stir together the ingredients for the batter and combine the ingredients for the sauce.
Heat 6 to 9 cms oil in a deep pan or wok over high heat. Shake off excess marinade from the pieces of duck and dip them in the batter, coating well. When the oil is about 180°C, add the duck in batches to deep-fry. Turn from time to time until golden-brown and very crisp. Drain on brown paper.
Carefully pour out all oil except 1 tablespoon. Heat it until hot. Pour in the sauce, and let it come to a boil and thicken with the cornstarch mixture. Remove from heat.
On a heated platter, arrange alternating slices of duck and pineapple. Pour the hot sauce over the slices and lightly sprinkle cayenne over the duck.