Duck and Pineapple Potjie

Potjie No: 1 and 3
Serves: 4
Cooking Time: 2 hours
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1 duck, cut into portions
15 ml cooking oil
1 onion, chopped
2 cloves garlic, chopped
1 carrot, cut into strips
1 green pepper, seeded and cut into strips
2 stalks celery, thinly sliced on the diagonal
5-7 ml salt
Freshly ground black pepper to taste
30 ml chopped root ginger or 10 ml ground ginger
30 ml cake flour
1 x 439 g canned pineapple pieces, drained or 1 pineapple, peeled and cubed
15 ml soy sauce
250 ml chicken stock
30-45 ml wine vinegar
5 ml brown sugar
10 spring onions, cleaned and left whole

Heat oil in potjie, add duck and brown a few pieces at a time.
Remove and set aside.
Add onion, garlic, carrot, green pepper and celery.
Sauté until onion is transparent.
Remove vegetables and set aside.
Pour off excess oil.
Replace duck.
Add salt, pepper, ginger and flour and stir to avoid burning.
Place sautéed vegetables and then pineapple on top of duck.
Heat soy sauce, chicken stock, vinegar and sugar in separate small potjie and pour over duck.
Cover with lid and simmer slowly for 1 – 1.5 hours or until duck is tender.
Place spring onions on top of duck and vegetables, replace lid and simmer for a further 20 minutes until the spring onions are heated through.
Stir potjie carefully and serve.

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