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|
|½||star of anise|
|3||pieces of ginger|
|½||teaspoon||black soy sauce|
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.