One of my favorite sweet dishes is the Deep Fried Native Duck in Pineapple Sauce. This is easier to prepare because the ingredients are always available and the taste is delectable. Aside from including it on the main dishes, this is also a great appetizer for people who love to drink beer or wine. Like in the Philippines, there are different recipes to cook native ducks and one of them is this favorite pineapple juice-sweetened deep fried duck.
Here is the procedure for Deep Fried Duck in Pineapple Sauce
- 1 whole duck (medium or large size dressed)
- 1 can big pineapple juice
- 1 small can pineapple chunk or sliced
- 3 cups of cooking oil
- 1 small pack of oyster sauce
- 2 tablespoon of soy sauce
- ½ cup of brown sugar
- 1 small chopped onion
- 4 cloves or crashed garlic
- Lemon grass
In a large casserole, boil the dressed whole duck in 4 cups of water and include the cleaned lemon grass for about 40-50 minutes or depending on the age of the duck. When tender, put some salt to taste and boil for 5 minutes before straining. Afterwards, deep-fry the duck in the cooking oil until roasted firmly and then strain.
Next is to sauté the onion and garlic in a heated pad with cooking oil. When golden brown, put the pineapple juice and bring to boil. When boiling, put the fried duck, include the ½ cup of brown sugar then bring to boil. Afterwards, put some pepper and salt to complete the taste until the sauce becomes sticky. Include the pineapple chuck or sliced and place the cooked dish in an oval shaped bowl.