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Ingredients

• 2 x 250g duck breast, skin removed, cut into thin slices
• 1 tsp Shaohsing rice wine or dry sherry
• 2 tbsp potato flour or cornflour
• pinches ground white pepper
• 200 ml groundnut oil
• 2 cm piece fresh root ginger, peeled and finely sliced
• 1 red pepper, seeds removed and cut into inch chunks
• 2 small oranges, juice only
• 1 lime, juice only
• 1 tbsp light soy sauce
• 300 g pineapples, cut into chunks
• spring onions, to garlish, chopped
• cooked jasmine rice, to serve

Description

Ching He Huang Whips Up A Cantonese-style Stir-fry Of Crispy Duck In A Fruity Marinade

UK TV