Ingredients
1kg duck breast
50g pineapple, cut into cubes
2 cups fresh pineapple juice
30g sugar
2g salt
20g cornflour
6 litres water
2 litres vegetable oil

Method

Boil the duck until well done. Remove it from water and leave to dry.

Heat the oil in a wok (or pan) to 200°C and immerse the duck for five minutes.

Remove it, cut into slices and place on a plate.

Clean the wok and pour the fresh pineapple juice in it. Add the sugar and salt and cornflour. Leave until the sauce thickens.

Add the pineapple cubes and cook for one minute.

Pour the mixture on the duck and serve.

Jerry Feng is the Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

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