1 duck weighing less than 2 kg
1 tablespoon of salt
1 pinch of pepper
2 tablespoons of butter or margarine
1 can of pineapple chunks
1/2 cup of white wine
1 tablespoon of vinegar
1 duck weighing less than 2 kg
1 tablespoon of salt
1 pinch of pepper
2 tablespoons of butter or margarine
1 can of pineapple chunks
1/2 cup of white wine
1 tablespoon of vinegar
Preheat the oven
Season the duck, cut into 4 pieces, with salt and pepper
Place the pineapple chunks in a shallow baking dish with their peels down
Brush with butter on top
Roast for 30 minutes
Turn the pineapple chunks
Roast for another 2 hours
Place in a warm serving dish, keeping it warm
In hot melted butter in a pan, fry the pineapple chunks (reserve the can's liquid) until they're golden brown
Arrange the pineapple chunks around the duck
Combine the pineapple liquid into the same pan
Stir until the crispy pineapple bits at the bottom of the pan release themselves; cook while stirring occasionally until almost caramelized
Add the white wine and vinegar and let it simmer just to the point of boiling
Serve the duck with the sauce on the side, and enjoy in 4 portions.
