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Orange-pineapple duck

10
Point(s)
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. You also get tons of flavor from the vinegar, sugar, ketchup, soy sauce, and sesame oil. You can try it with shrimp, chicken, pork, or scallops, in place of the duck, if you prefer, but we do love the duck + orange flavor combo. 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.

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

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.

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