Sweet and Sour Duck

A great alternative to a take away and is just as quick to make.

Serves 4
30 min


If using Duck Fillets follow the cold pan method that you can find on the packs.  If you using our Crispy Aromatic Half Duck also follow the instructions on the packaging. Carve duck and set aside.

In a bowl mix the soy, rice wine, sesame oil, sugar, juice from the pineapple, cornflour ketchup and vinegar until smooth.  Season with salt and pepper.

Heat a wok and add the oil and ginger and stir fry for 10 seconds.

Add the pepper, onion and stir fry for a further 30 seconds.

Add the pineapple chunks and the sauce to the wok and stir though.

Bring to the boil until the sauce thickens slightly stirring constantly, about 1 minute.

Add the cooked duck and stir though, continue to cook for 3 to 4 minutes.

Serve with rice or noodles ….and enjoy!


2 - Aromatic Duck Fillets or Crispy Aromatic Half Duck.
2 tbsp - Soy Sauce.
4 tsp - Rice Wine or Sherry.
1 tsp  - Sesame Oil.
2 tbsp - Sugar.
1 tbsp - Cornflour.
1 can - Pineapple Chunks.
70ml - Tomato Ketchup.
70ml - White Vinegar.
Salt and Pepper.
1 tbsp - Peanut Oil or Vegetable Oil.
4 slices - Fresh Ginger.
1 - Green Pepper (chunky diced)
1 - Onion (chunky diced)
Rice or Noodles to serve.