1 brace duck thighs & legs
Double recipe marinade
2 green peppers, diced
2 stalks celery, diced

SAUCE:

1 can crushed pineapple
1/2 c. ketchup
1 tsp. chef chow or hoisin
1 tsp. tomato coloring (if available)
  1. Place duck parts, cut in half and julienned.
  2. Sprinkle with garlic oil and 1 tbl. ginger-garlic mix.
  3. Mix sauce ingredients.
  4. Cut up vegetables. Set aside.
  5. Steam duck 40-45 minutes.
  6. Fry vegetables. Mix in sauce. Pour on steamed duck.

OPTIONAL:

If batter is desired, just brush on batter. Do not dip in batter as meat will get tough. Deep fry and then proceed as above.