Ingredients Weight Measure
Sesame oil 60 tsp.
Spring onions 2 bunches
Ramiro red peppers, no seeds and cut into long strips 6 ea.
Ground ginger 2 Tbsp.
Duck breasts, skinned and diced into small cubes 12 ea.
Shiitake mushrooms, sliced into thirds 17 oz.
TABASCO® brand Original Red Sauce 3 Tbsp.
Fresh pineapple, with shell reserved 6 ea.
Coriander, chopped


  1. Heat the sesame oil.
  2. Soften the onions and peppers for 2 minutes.
  3. Stir in the ginger.
  4. Add the duck and stir-fry for 2-3 minutes.
  5. Mix in the mushrooms; stir-fry for 2-3 minutes.
  6. Add the TABASCO® Sauce and fold in the pineapple.
  7. After 1-2 minutes, stir in the coriander.
  8. Serve in the pineapple shell.

Yield: 12 servings