Free Food Recipes

Ingredients

• 675-900 g (1 1/2-2 lb) roast duck, (ready chopped)
• 15 ml (1 tablespoon) corn flour (blended in 60 ml (4 tablespoons) water)
• 60-75 ml (4-5 tablespoons) lychee fruit
• 45 ml (3 tablespoons) lychee syrup
• 30 ml (2 tablespoons) pineapple rings, cut into cubes
• 45 ml (3 tablespoons) pineapple syrup
• 37 ml (2 1/2 tablespoons) soy sauce
• 1 green pepper
• 30 ml (2 tablespoons) vegetable oil

Serve 8

** Free Food Recipes **

Method:

1. Remove the bones from the pieces of roast duck. Cut the flesh into medium-sized strips.

2. Blend the corn flour mixture with the lychee and pineapple syrups and 15 ml (1 tablespoon) soy sauce. Cut the green pepper into small pieces.

3. Heat the oil in a large frying pan. Add the pepper and stir-fry it in the oil for 30 seconds. Add the duck meat, sprinkle the pan with soy sauce, and stir-fry together with the pepper over a high heat for 2 minutes.

4. Add the lychee and  pineapple pieces. Stir and turn them with the duck and other ingredients for 2 minutes.

5. Pour  the corn flour mixed with the lychee and pineapple syrups evenly  over the pan. Stir until the sauce thickens. Turn them out on to a dish and serve hot.