Duck grill tray with ginger Preparation Roast the duck in the oven according to the preparation instructions. Thoroughly trim the leeks, wash and cut into thin slices. Peel the ginger, cut it in half; cut one half into thin fine strips and grate the other half.
Add some hot water to the roasting juices in the aluminium tray and bring to the boil. Pour the duck roasting juices into a pan, add the leeks and strips of ginger and simmer until transparent. Add the wine, soya sauce and cayenne pepper, simmer for 5 minutes. Add the duck pieces and cover, cook for a further 10 minutes. Pass the sauce through a sieve, mix the pineapple juice with the cornflour to form a smooth paste, add to the sauce and bring back to the boil. Cut the pineapple slices into pieces and stir into the sauce together with the grated ginger. Heat the duck pieces in the sauce once again.
Serve with rice or white bread.
Crispy on the outside – juicy on the inside
To ensure the Wichmann duck grill tray remains juicy in the oven, simply place one litre of water in a heatproof container in the oven during the cooking time.
Ingredients
Wichmann duck grill tray 1 tsp salt
100 g leeks
50 g fresh ginger
1/4 l dry white wine
4 tbsp soya sauce
1 pinch cayenne pepper
1 tsp cornflour
5 tbsp pineapple juice from the can
2 slices of (canned) pineapple
