Duck With Pineapple

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 5 lbs duck
• 1 1/4 cups water
• 6 tablespoons dry sherry
• 4 1/2 tablespoons vinegar
• 4 1/2 tablespoons soy sauce
• 4 tablespoons american style barbecue sauce
• 1/4 teaspoon five-spice powder
• 1 pineapple
• 4 green onions
• 2 tablespoons canola oil
• 2 teaspoons gingerroot, diced
• 1 garlic clove, crushed
• 1 tablespoon cornstarch

Recipe

• 1 rinse duck and place on rack in baking pan.
• 2 combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
• 3 pour mixture over duck.
• 4 roast duck uncovered in preheated 425ºf oven, basting and turning frequently, until light brown, about 20 minutes.
• 5 reduce heat to 350ºf and roast duck, basting and turning frequently, 1 hour longer.
• 6 remove duck from oven.
• 7 cool completely.
• 8 cut duck in half.
• 9 remove and discard backbone.
• 10 cut duck into small serving-size pieces.
• 11 remove top leaves and all skin from pineapple.
• 12 cut pineapple into quarters.
• 13 cut out and discard core.
• 14 cut pineapple quarters crosswise into 1/4-inch slices.
• 15 cut onions into thin diagonal slices.
• 16 heat oil in wok over high heat.
• 17 stir-fry ginger and garlic in the oil 1 minute.
• 18 add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
• 19 combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
• 20 pour mixture over duck.
• 21 cook and stir until liquid boils.
• 22 add pineapple and onions.
• 23 cook and stir until pineapple is hot, about 2 minutes longer.
• 24 garnish with green onion curls.