Duck in a Pineapple and Ginger Sauce

I had some left over duck to use up and was wondering how to prepare it to serve for dinner.   It’s very hot at the moment so I was looking for something hot and tasty to ofset weather.

I remember that many years ago…..far more than I am going to admit I often stayed in a family run hotel in Aberystwyth on the Welsh coast.   I probably visited there six or seven times a year  with my work and usually stayed for a week.  Of course, visiting that regularly allowed me to get to now the family and staff of the hotel very well.  It was a lovely hotel right on the seafront at Aberystwyth.

One evening, I went down to dinner and the chef told me he had prepared duck in a pineapple and ginger sauce, which was truly delicious.    I guess this was about 35 years ago so maybe the fact I still remember it is testament to just how delicious it was!!!

This is the recipe for my own version.   I hope you enjoy it.

 

Duck in a pineapple and Ginger Sauce

I used left over duck cut into small chunks.

First, prepare the sauce:-

Ingredients

1 large tin pineapple pieces
3 teaspoon ground ginger
3 tablespoons cider vinegar
1/4 cup brown sugar (adjust according to taste)
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup fresh red pepper (cut finely) (no seeds)
2 teaspoons cornflour
1/4 cup cold water

Method

Set aside the red pepper, cornflour and water.

Put the remaining ingredients in a medium saucepan and bring to the boil. Simmer for about 10 to 15 minutes.

Mix the cornflour and water before slowly adding to the sauce. Make sure to keep stirring continuously to avoid any lumps forming The aim is to just thicken the sauce and you may not need all the cornflour/water mixture. The sauce should become thicker and coat the back of a spoon.

Bring back to the boil for about a minute.

Remove from heat and stir in the red peppers.

Once the sauce is ready put the chunks of duck in an oven to table dish and pour over the sauce.

Place in the middle of a hot oven and allow to cok for about 30 minutes.  Ensure the meat is piping hot

 

I served it with some boiled new potatoes and a few broad beans,  however, the sauce would also be delicious as a pouring spicy/sweet accompaniment to many other meats especially pork.

Liver and Bacon Casserole

I had a couple of guests coming for dinner last night and was looking for something very tasty that would chase away the cold winter blues.

I settled on a four course meal with Liver and Bacon Casserole as the main.    I coupled it with a liver pate for the starter to keep the liver theme going and then served a quinteplet of French cheeses before finishing with my own cherry crumble, using cherries I picked back in the autumn and froze.

Ingredients:

• · 1lb liver –pig or lamb
• · 4 rashers of smoked bacon, chopped
• · 2 onions, chopped
• · 14oz tin of chopped tomatoes
• · 6 carrots
• · a little bit of oil for frying
• · some seasoned flour
• · 1 tablespoon Worcester sauce
• · ½ pint beer (light)
• · 100 gms mushrooms (sliced)

Method:

• · Peel and slice the carrots and boil in lightly salted water for about 15 minutes
• · Fry the onion and bacon together in the oil for a few minutes to soften,
• · Put in casserole dish.
• · Chop the liver into bite-sized pieces, lightly coat in flour and fry gently
• · Add into casserole dish
• · Deglaze the frying pan with boiling water and a splash or red wine
• · Add the beer to the water/wine mix and bring to boil
• · Add to the granules to make gravy, stirring until smooth
• · Add tinned tomatoes and Worcester sauce and bring to the boil
• · Stir well and pour into the casserole dish.
• · Cook, covered at 210C for 45/60 minutes.

I served this with boiled potatoes but I think it would be nice with a mashed potato and peas.  

Hope you enjoy it.