Crispy Duck with Pineapple Sauce Recipe

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Crispy Duck with Pineapple Sauce


1 (1 Kilogram) duck cut into serving pieces, legs, thighs and breasts cut in half across the bone wing tips removed and reserved for broth
2 cups  water
2 teaspoons rice wine
½  star of anise
10 Zsechuan peppercorns
3 pieces of ginger
1 stalk green onion

Pineapple Sauce

cup pineapple juice
teaspoons lime juice
30 grams rock sugar
1 teaspoon  salt
½ teaspoon black soy sauce
1 cup duck broth
2 tablespoons cornflour
½ cup sliced pineapple

Put discarded parts into a 4-quart container together with water, rice wine, star of anise, Zsechuan peppercorns, ginger and green onion. Microwave, covered, at High (600-700 Watts) for 30 minutes, let stand for 10 minutes. Remove the bones from the container and sieve the broth through a fine sieve into a medium-size container. Cool, tightly cover, store in the freezer. Remove fat. Remove any loose fat from duck. Prick the skin of each piece of duck several times with a fork. Heat the broiler of the conventional oven. Move rack to position closest to heat source. Put duck skin side up, in a 12″x 8″x2″ container. Add enough broth to cover meat and bone; leave skin and fat above the liquid. Cover loosely with kitchen paper. Cook at high for 17 minutes. Remove duck and place on a broiler pan. Broil for 6-8 minutes, until brown and crisp. Arrange the duck on a serving plate, serve with hot pineapple sauce.

Making the Sauce
Dissolve cornflour in pineapple juice in a 4-cup measure. Stir in all ingredients except sliced pineapple. Cover tightly with microwave plastic wrap. Microwave, at High (600-700 Watts) for 4 minutes. Remove from the oven and stir well, add sliced pineapple to the sauce and pour over the duck plate.


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