Pineapple Duck

Ingredients

• 1 young duck (about 1.5 kg)
• 1 tbsp oil
• 0.125 l pineapple juice
• 0.25 l dry red wine
• 1 tsp salt
• pepper to taste
• 1 lemon (juice only)
• 1 tbsp Cornstarch
• 1 untreated organic orange (juice and grated zest)
• 400 g fresh pineapple flesh

Instructions

1. 1.

   Wash the duck, pat dry, cut into 4 pieces, brush with oil and place in a large roasting pan. Preheat oven to 200°C and put the pan inside. Mix pineapple juice with red wine, salt, pepper and lemon juice; pour over the duck pieces and baste repeatedly during cooking.

2. 2.

   Stir cornstarch into orange juice, arrange duck parts in a preheated bowl after about 1–1¼ hours and keep warm at 80°C. Skim fat from the roasting drippings, strain through a sieve, mix with the prepared cornstarch, and bring to a boil.

3. 3.

   Whisk in grated orange zest and a splash of water. Peel pineapple and cut into small pieces, removing the core. Add pineapple chunks to the sauce, season to taste, and pour over the duck pieces.