Spicy BBQ Duck Breast with Pineapples
What you’ll need
Ingredients
- Smoked Duck Breast 1 pc
- Pineapple 1 whole
- Potato Wedges/Brown Rice/White Rice 190 g
Seasoning
- Lee Kum Kee Plum Sauce 1 tbsp
- Lee Kum Kee Salt Reduced Soy Sauce 1½ tsp
- Lee Kum Kee Chiu Chow Chilli Oil 1 tbsp
- Lee Kum Kee Rice Vinegar 80 ml
- Lee Kum Kee Tomato Ketchup 3 tbsp
- Pineapple Juice 300 ml
- Five Spices Powder ½ tsp
- Butter 1 tsp
- Peanut Oil 2 tbsp
Made with
Lee Kum Kee products
How to make it
Peel the pineapple and remove the core. Slice into 2cm thick x 6cm long slices. Slice smoked duck breast into thick slices and reserve
Combine all of the seasoning [except butter and peanut oil] and simmer at low heat for 5 minutes; stir the mix, then incorporate butter and reserve
Pre-heat frying pan with peanut oil, sear duck breast slices
Pre-heat another clean frying pan and sear the pineapples till golden brown
Place pan-fried duck breasts on top of the pineapple slices and serve with potato wedges or rice
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