Orange-Pineapple Duck
- Total Time
- 0:36
- Prep
- 0:24
- Cook
- 0:12
- Serves
- 6
- Difficulty
- Easy
A sauce made colorful with pineapple, red pepper, and oranges gives this dish great eye appeal.
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canned pineapple packed in juice15 ½ oz, chunks
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unsweetened orange juice¼ cup(s)
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rice vinegar¼ cup(s)
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packed brown sugar2 Tbsp
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ketchup2 Tbsp
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low sodium soy sauce1 Tbsp
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dark sesame oil1 tsp, Asian
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cornstarch1 Tbsp
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red pepper flakes¼ tsp
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uncooked duck without skin1 pound(s), breast
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table salt½ tsp
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black pepper¼ tsp, freshly ground
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canola oil2 tsp
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uncooked scallion(s)6 medium
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ginger root1 Tbsp, fresh, peeled and minced
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garlic clove(s)2 clove(s), medium, chopped
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sweet red pepper(s)1 medium, cut into 1-inch pieces
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orange(s)2 medium, navel, sectioned
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cooked white rice2 cup(s), hot
- 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.
- 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.
- Cut 5 of the scallions diagonally into 2-inch pieces. Thinly slice the remaining scallion; set aside.
- 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.