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Five-spice duck with sweet and sour sauce and egg-fried rice
Fruit and vegetables
2
spring onions
, sliced, to serve
1 tbsp finely grated
ginger
3
garlic
cloves, peeled and crushed
½ fresh
pineapple
, peeled and cut into wedges
100g/3½oz tin
sweetcorn
100g/3½oz caramelised
onion
2
spring onion
, finally sliced
Tins, packets and jars
100ml/3½fl oz tomato
ketchup
2 tbsp
chilli sauce
440g/15½oz cooked long grain white
rice
Cooking ingredients
1 tbsp Chinese
five-spice powder
4 tbsp
soy sauce
2 tbsp runny
honey
60g/2¼oz light
brown sugar
50ml/1¾oz cider
vinegar
1 tbsp
soy sauce
2 tbsp
soy sauce
2 tsp
sesame oil
2 tbsp
vegetable oil
Dairy, eggs and chilled
2 free-range
eggs
, beaten
Meat, fish and poultry
½
duck
100g/3½oz brown shrimp
Other
150ml/5½oz
pineapple juice
Back to recipe
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