| | Duck in Pineapple Sauce One 3 1/3 pound duckling, cut into serving pieces
1 tablespoon of corn oil
1/3 cup of pineapple juice
3/4 cup of dry red wine
1/2 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
Juice from 1 lemon
1 tablespoon of cornstarch
Juice and grated peel of 1 orange
1 3/4 cups of fresh pineapple, cut into wedges
1 tablespoon of pineapple jam |
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Preheat your oven to 400ºF. Brush the duck with oil, arrange in casserole dish and roast for 20 minutes. Combine the pineapple juice with red wine, salt, pepper, and lemon juice, and pour over duck. Cook for 40 minutes longer, frequently basting duck with juice mixture. Mix the cornstarch with orange juice. After 1 hour of cooking, remove the duck from the oven and place in a warm serving dish. Keep warm in switched off oven. Skim the fat off roasting juices, then strain. Combine the strained roasting juices with the cornstarch mixture and bring to a boil and stir in the grated orange peel. Add pineapple pieces and jam to sauce. Season well with salt and pepper. Pour the sauce over the duck and serve. Serves 4 |
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