Vietnamese-Style Duck Breast with Pineapple

Canard à l'ananas : instructions

• Marinade and cuts
  • 1
    Crush the garlic clove.
    Place it in a bowl with the rest of the seasonings: salt, pepper, soy sauce, and granulated sugar.
  • 2
    Slice the duck breast into thin strips and add them to the bowl.
    Let them marinate for about 15 minutes.
  • 3
    Meanwhile, remove the pineapple slices from the syrup.
    Drain them thoroughly, but save the juice—you’ll need it!
  • 4
    Slice the onion into strips, cut the pineapple into small pieces, and julienne the ginger.
    Mix the cornstarch into the pineapple juice.
• Cooking
  • 5
    Heat the oil in a wok or skillet.
    Sauté the marinated duck in the very hot oil for about 5 minutes.
  • 6
    Add the onion and pineapple.
    Cook for another 10 minutes.
  • 7
    Then add the ginger and gradually pour in the cornstarch mixture, stirring constantly.
    Remove from heat after 3 minutes.
  • 8
    Serve piping hot!