Duck with Pineapple and Pak Choi
This Duck with Pineapple and Pak Choi dish from Richard Corrigan is served crispy brown. The pineapple and lime syrup help create a perfect summertime dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Cast iron skillet
- Roasting pan
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
- Oven
- Stove
- Peeler
Ingredients
- 2 crowns of duck, (legs removed)
- Salt
- freshly ground black pepper
- 2 tablespoons sunflower oil
- 25g butter
- Duck or goose fat
- 8 – 10 sprigs of fresh thyme
- 2 tablespoons honey
- 4 pak choi
- 16 teaspoons lime juice
- 8 teaspoons ginger, minced
- 1 small ripe pineapple
- 4 tablespoons caster sugar
- 3-4 limes, segmented
- 350 mls stock syrup
- ½ teaspoon very finely chopped fresh red chilli
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