Duck With Pineapple

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse duck and place on rack in baking pan.
  • Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
  • Pour mixture over duck.
  • Roast duck uncovered in preheated 425ºF oven, basting and turning frequently, until light brown, about 20 minutes.
  • Reduce heat to 350ºF and roast duck, basting and turning frequently, 1 hour longer.
  • Remove duck from oven.
  • Cool completely.
  • Cut duck in half.
  • Remove and discard backbone.
  • Cut duck into small serving-size pieces.
  • Remove top leaves and all skin from pineapple.
  • Cut pineapple into quarters.
  • Cut out and discard core.
  • Cut pineapple quarters crosswise into 1/4-inch slices.
  • Cut onions into thin diagonal slices.
  • Heat oil in wok over high heat.
  • Stir-fry ginger and garlic in the oil 1 minute.
  • Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
  • Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
  • Pour mixture over duck.
  • Cook and stir until liquid boils.
  • Add pineapple and onions.
  • Cook and stir until pineapple is hot, about 2 minutes longer.
  • Garnish with Green Onion Curls.
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