Spicy Stir-Fry Duck with White Pineapple

  1. Begin by making the brine.
  2. Combine all of the ingredients in a large pot.
  3. Warm slightly so salt and sugar dissolve.
  4. Remove from the heat and cool to room temperature.
  5. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours.
  6. Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil.
  7. Add the Tequila and saute for a few minutes.
  8. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple.
  9. Saute vegetables for approximately 5 minutes.
  10. Season, to taste, with salt and pepper.
  11. Cut the pineapple into circles and add last, just before serving.
  12. Serve stir-fry over pasta or rice.
  13. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
  14. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

duck breasts, gallon water, kosher salt, brown sugar, oregano, cumin, garlic, ancho puree, apple cider vinegar, cloves, olive oil, tequila, julienne red peppers, julienne green peppers, julienne carrots, nopalitos, scallions, jalapeno pepper, hot chili sauce, garlic, salt, white pineapple

Taken from www.foodnetwork.com/recipes/spicy-stir-fry-duck-with-white-pineapple-recipe.html (may not work)

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