Duck with pineapple
Heat the oil in a wok or large heavy frying pan. Add the onion and stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry for 1 minute.
Add the duck meat and pineapple to the wok together with the salt, vinegar and reserved pineapple syrup. Stir until the mixture is wellblended. Add the cornflour paste, and stir for 1–2 minutes until the sauce has thickened. Serve hot.