Spicy BBQ Duck Breast with Pineapples
What you’ll need
Ingredients
- 1 pc. smoked duck breast
- 1 whole pineapple
- 7 oz. potato wedges/brown rice/white rice
Seasoning
- 1 Tbsp. Lee Kum Kee Plum Sauce
- 1½ tsp. Lee Kum Kee Less Sodium Soy Sauce
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
- ⅓ cup Lee Kum Kee Seasoned Rice Vinegar
- 3 Tbsp. Lee Kum Kee Tomato Ketchup
- 1⅓ cup pineapple juice
- ½ tsp. five spices powder
- 1 tsp. butter
- 2 Tbsp. peanut oil
Made with
Lee Kum Kee products
How to make it
Peel the pineapple and remove the core. Slice into 7/8"" x 2.5" slices. Slice smoked duck breast into thick slices and set aside.
Combine all of the seasonings [except butter and peanut oil] and simmer at low heat for 5 minutes; stir the mix, then incorporate butter and set aside.
Pre-heat frying pan with peanut oil, sear duck breast slices.
Pre-heat another clean frying pan and sear the pineapples till golden brown.
Place pan-fried duck breasts on top of the pineapple slices and serve with potato wedges or rice.
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