Ingredients:
| 8-oz. |
can crushed pineapple in juice, well drained |
| 1/3 cup |
Chinese plum sauce |
| 2 Tbsp. |
sugar |
| 1 Tbsp. |
rice wine vinegar |
| 1/2 tsp. |
red pepper flakes |
| 1 tsp. |
toasted sesame oil |
| 2 cups |
Maple Leaf Farms Roast Half Duck or other fully cooked duck, thawed and chopped or shredded |
| 1/2 cup |
green onions, chopped |
| 1 |
medium cucumber, peeled, seeded, and chopped |
| 2 |
fresh plums, seeded and chopped |
| 2 Tbsp. |
sesame seeds, lightly toasted |
| 10-12 |
large iceberg or other crisp lettuce leaves |
| 1/2 cup |
fresh mint leaves |
Directions:
1. Remove thawed Roast Half Duck from package and place in shallow baking pan. Bake in preheated 375° F oven for 15-20 minutes. Shred or chop from the bone. In a large saucepan over medium heat, blend together drained pineapple, plum sauce, sugar, vinegar, red pepper flakes and sesame oil, stirring occasionally, for about 5 minutes.
2. Add duck and onions, stirring until well mixed and heated through. Remove from heat; add cucumber, plums, and sesame seeds, tossing to blend.
3. Before serving, spoon the duck mixture into a serving bowl. Surround with lettuce leaves and mint leaves. Spoon the duck mixture into lettuce leaves, adding mint leaves as desired.
Servings: 4 |
