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The duck is boiled in approx. 2000 ml of cold water, together with the vegetables, cleaned and left whole, in the pressure cooker, with a little salt, about 35 minutes. After the cooking period has passed, remove the lid, then remove the duck, remove the meat from the bone, place in a heat-resistant tray and put in the oven for approx. 5 minutes on high heat.
From the juice obtained by boiling, prepare a clear duck soup with noodles or dumplings.
Meanwhile, fry the pineapple pieces in a little duck lard, then add the roasted duck meat and pineapple juice, ginger, soy sauce, worchester sauce, cover and leave for approx. 10 minutes to suffocate. At the end, add the finely chopped rosemary.
Serve with plain rice garnish or mushrooms. Good appetite!