|1||Duck; 3 to 4 pounds|
|½ cup||Pineapple juice|
|3 tablespoons||Preserved ginger syrup|
|4 slices||Canned pineapple|
|½ cup||Preserved ginger|
1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See "HOW-TO SECTION".
2. Remove bird and let cool slightly. With a sharp knife, make an incision along breast bone; then remove breast meat, one half at a time. Strip off skin and cut meat in ½-inch slices. Arrange on a serving platter. Keep warm.
3. Drain canned pineapple, pouring the juice into a saucepan. Add preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
4. Cut each pineapple slice in 4 pieces and slice preserved ginger; arrange over duck. Pour heated sauce over and serve.
NOTE: The remainder of the duck is generally reserved for other dishes, but the whole duck can be used if it's chopped, bones and all, in bite-size pieces.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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