Sweet and Tangy Finger Meat (with Homemade Duck Sauce)

Yakov Leib and Fraidy Kaufman Yakov Leib and Fraidy Kaufman
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Sweet and buttery soft, this meat delivers the wow factor for your main dish l’kavod Yom Tov. We used cubed kolichel meat, but this recipe works well with most cuts of meat.

Thank you to CLP for the inspiration for this recipe! It’s a new family favorite!

4h 4
Easy Gluten Free Passover Meat

Directions

Prepare the Duck Sauce

  1. In a pot, cook peaches, pineapple, sugar, water, orange juice, lemon juice, ginger, and

    salt over a low flame for about 30 minutes, mixing often.

  2. Taste and adjust seasoning. Blend with an immersion blender and set aside.

Prepare the Meat

  1. In a pot, heat oil. Sauté onions for five to 10 minutes.

  2. Add meat. Cover and cook over low heat for about two hours, stirring often.

  3. Season with salt and pepper to taste. Pour prepared duck sauce over the meat.

  4. Cook covered for one more hour, until the meat is very soft.

Credits

Description:
Photography by Chay Berger
Styling by Nina Braun

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1 Comment

debby •

Can this be made with chicken?

Avigael Levi Kosher.com Team •
Reply to debby

We haven't tested it but it can potentially work as long as you keep a close eye on the chicken. Typically 2 hours is a little long to cook chicken.