Duck roasted with pineapple

1 serving


clean the duck, rinse and wipe to dryness. tie the legs and wings and roast in the oven over medium heat until golden. duck is ready when the flesh is easily pierced by a fork or sharpened wooden match. cool the bird and separate the flesh from the bones. cut the duck meat into small slices (4x

2. 5 cm). set aside the wings, cut the brisket meat into slices

2. 5 cm wide, drain the juice from the canned pineapple. save the juice, and cut the pineapple circles into 4 parts. put the meat from the legs in a refractory form, put the chopped duck belly on top, add salt and pieces of pineapple. In a wok or pan, heat the vegetable oil, pour in pineapple juice, soy sauce, rice wine or sherry, 0. 5 cups of water and add brown sugar. with the heated mixture, pour over the duck slices and cover the refractory mold with foil or parchment paper (not too tightly). cook in an oven preheated to 180 ° C for about 1 hour. the dish is perfect for festive receptions as it can be kept in a warm oven until served without fear of ruining the flavour.