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10

Orange-Pineapple Duck

Total Time
36 min
Prep
24 min
Cook
12 min
Serves
6
Difficulty
Easy
A sauce made colorful with pineapple, red pepper, and oranges gives this dish great eye appeal.
Ingredients

canned pineapple packed in juice

15½ oz, chunks

unsweetened orange juice

¼ cup(s)

rice vinegar

¼ cup(s)

packed brown sugar

2 Tbsp

ketchup

2 Tbsp

low sodium soy sauce

1 Tbsp

dark sesame oil

1 tsp, Asian

cornstarch

1 Tbsp

red pepper flakes

¼ tsp

uncooked duck without skin

1 pound(s), breast

table salt

½ tsp

black pepper

¼ tsp, freshly ground

canola oil

2 tsp

uncooked scallion(s)

6 medium

ginger root

1 Tbsp, fresh, peeled and minced

garlic clove(s)

2 medium clove(s), chopped

sweet red pepper(s)

1 medium, cut into 1-inch pieces

orange(s)

2 medium, navel, sectioned

cooked white rice

2 cup(s), hot

Instructions

  1. Drain the pineapple, reserving the liquid (about 1⁄3 cup). Transfer the pineapple to a small bowl; set aside. Combine the orange juice, the reserved pineapple liquid, the vinegar, sugar, ketchup, soy sauce, sesame oil, cornstarch, and crushed red pepper in a medium bowl; set aside.
  2. Sprinkle the duck with the salt and pepper. Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium-high heat. Add the duck and cook, turning at least once, until browned, about 8 minutes. Transfer to a cutting board, then cut into slices.
  3. Cut 5 of the scallions diagonally into 2-inch pieces. Thinly slice the remaining scallion; set aside.
  4. Add the remaining 1 teaspoon canola oil to the same skillet, then add the scallion pieces, ginger, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the bell pepper and the reserved pineapple chunks. Cook, stirring frequently, until crisp-tender, about 3 minutes. Whisk the orange juice mixture lightly with a fork. Add to the skillet and cook, stirring constantly, until the mixture bubbles and thickens. Return the duck to the skillet and add the oranges; heat through. Sprinkle with the reserved sliced scallion, then serve with the rice. Yields 3⁄4 cup duck and sauce with 1⁄3 cup rice per serving.
Notes
Try it with shrimp, chicken, pork, or scallops, in place of the duck, if you prefer. It’s also a great way to use leftover chicken, turkey, or pork—simply add it to the dish toward the end of the cooking time and heat through.

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