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Recipe

Peking duck and pineapple

Jun 29, 2012 2:00pm
  • 5 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Peking duck and pineapple
  • 2 tablespoon oil
  • 2 cooked peking duck breasts, sliced
  • 2 tablespoon soy sauce
  • 2 teaspoon grated fresh ginger
  • 1 bunch baby choy sum, sliced
  • 100 gram sugar snap peas, trimmed
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 2 tablespoon chicken stock or water
  • 200 gram packet rice noodles, cooked following packet instructions
  • 4 green onions, sliced

Method

Peking duck and pineapple
  • 1
    Heat oil in a large wok or frying pan on high. Stir-fry duck for 2-3 minutes, until browned.
  • 2
    Add soy and ginger, and stir-fry 1 minute.
  • 3
    Toss choy sum, pea, pineapple and stock through. Bring to boil. Serve on a bed of noodles, sprinkled with onion.

Notes

If preferred, use chicken thigh fillets in place of duck.

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