Duck with Pineapple
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 duck breasts
1/2 cup pineapple pieces (if using canned, reserve the juice)
3 Tbsp soy sauce
1 tsp soft brown sugar or honey
3 garlic cloves, chopped
1 tsp minced ginger
1 fresh red chile, chopped
2 spring onions, chopped
Black pepper
Instructions:
For the marinade: Combine 4 tablespoons of pineapple juice, half the pineapple pieces, soy sauce, sugar/honey, garlic, ginger, chile and black pepper. Slash the skin of the duck breast and put the duck into the marinade for at least 30 minutes (or longer).
Preheat oven to 400F. Wipe the marinade off the breasts and sear them quickly in a hot pan in some vegetable or rice bran oil, for about 2-3 mins each side. The meat should be lightly browned and the skin crisp.
In a small roasting tin that’s just big enough to fit the duck breasts, lay the breasts on top of the spring onions, then pour over the marinade. The duck needs to poach in the marinade, so don’t use a tin that’s too large.
Roast in the oven for 10 minutes then remove the duck and allow to rest. Reserve the marinade.
Heat a teaspoon of vegetable oil in a small pan and lightly fry the remaining pineapple pieces, until they get some color. Sieve the marinate into the pan (you can add the marinated pineapple pieces from before) and reduce to a syrupy sauce.
Slice the duck and arrange on a plate in a half-fancy European manner. Spoon over the sauce and pineapple pieces. Serve with jasmine rice.
Serves 2.
From ooh-look.blogspot.com