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