Sweet and sour duck

 

Sweet and sour duck

Serves 4

 

Per serving: 5.5 Points

Calories 324 cals,

Fat 8g

 4 x 115g duck breasts - skin and surface fat removed

 

Sweet and sour sauce:

1 teaspoon sesame oil

2 bell peppers, deseeded and finely diced

400g fresh pineapple, diced and soaked in 150ml pineapple juice.

4 tablespoons white wine vinegar

15g brown sugar

1 tablespoon tomato puree

3 tablespoons soy sauce

2 tablespoons dry sherry

55g cornflour mixed into paste with little water

1 large carrot grated

10g sesame seeds, to garnish

 

Preheat grill to medium hot and cook duck breast for about 5 mins on each side.

 

In a saucepan heat oil then add the diced peppers and cook until they are softened.

 

Drain the juice from the pineapple and add the juice to the peppers. Mix in the wine vinegar, brown sugar, tomato puree, soy sauce and sherry , then stir in the cornflour paste. Continue stirring until the sauce turns clear.

 

Add pineapple to sauce and cook for 3 mins. Mix in grated carrot and cook for a further 2 mins before serving.

 

Spoon the sweet and sour sauce onto a serving plate and arrange the sliced duck over it. Sprinkle with sesame seeds and serve with plain boiled rice.

Serving Information

• Serves: 4