Another meal from the BBC Good Food Magazine, this
duck and pineapple dish brought lots of "oohs", "aahs" and "mmmm"s from my husband! The flavourings were surprisingly mild, considering the chilli, garlic and ginger components ... and the fresh, sweet/sharp flavour of pineapple with lime juice dressing cut through the richness of the duck.
We used Gressingham Duck Breasts and, although the recipe suggested removing the skin, beating them flat and barbecuing them ... we chose to leave the lovely skin on, leave them plump and pan fry them, finishing off in the oven. They were incredibly tender and beautifully flavoured, and the dish itself was surprisingly filling. Nice one!
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