Cold Tossed Fire Duck with Pineapple

Name: Cold Tossed Fire Duck with Pineapple
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Ingredients: 1 fire duck (boned, sliced into 5cm x 2cm rectangular slices); 250 g canned pineapple (cut into pieces the same size as the duck slices); 400 g cucumber (cut into Buddha's hand shape); 70 g sesame oil; 200 g white sugar; 100 g vinegar; 50 g wet starch; 15 g salt; 100 g tomato sauce; 20 g minced garlic; 100 g water (for making sweet and sour sauce)

Cut fire duck and pineapple into chunks, toss with cucumber marinated in sweet and sour sauce, mix all ingredients into cooled thin starch slurry, then arrange to resemble the original duck shape.

2h 40m

Easy

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Ingredients

fire duck (boned, sliced into 5cm x 2cm rectangular slices) 1

canned pineapple (cut into pieces the same size as the duck slices) 250 g

cucumber (cut into Buddha's hand shape) 400 g

sesame oil 70 g

white sugar 200 g

vinegar 100 g

wet starch 50 g

salt 15 g

tomato sauce 100 g

minced garlic 20 g

water (for making sweet and sour sauce) 100 g

Instructions

Ingredient preparation

Remove the bones from the prepared fire duck and slice it into 5cm long, 2cm wide rectangular slices. Cut the pineapple into pieces the same size as the duck slices. Cut the cucumber into Buddha's hand shape.

Make sweet and sour sauce and pickle cucumber

Add white sugar, vinegar, salt, tomato sauce, minced garlic and other seasonings into 100g of water, pour into a wok and bring to a boil to make sweet and sour sauce. Let it cool, then soak the cucumber pieces in it for about 2 hours before taking them out.

Make thin starch slurry

Add the wet starch and sesame oil to the sweet and sour sauce used for soaking cucumbers, stir to make a thin starch slurry.

Cold toss and plate

After the starch slurry cools, mix it with the fire duck and pineapple. Arrange it into the shape of the original duck, add the duck head, wings and legs, and use cucumber to decorate the edges to serve.