Chinese Roast Duck With Pineapple

Chinese roast duck is one of the most noted dishes in China, with Peking Duck now considered a national dish — it was a favorite dish of the imperial courts. Chinese Roast Duck with Pineapple is one of the many delicious roast duck variations. (Image:  Alpha  via   flickr  /
Chinese roast duck is one of the most noted dishes in China, with Peking Duck now considered a national dish — it was a favorite dish of the imperial courts. Chinese Roast Duck with Pineapple is one of the many delicious roast duck variations. (Image: Alpha via flickr / CC BY-SA 2.0)

Duck has been roasted in China since the Southern and Northern Dynasties Period (420-589). Chinese roast duck is one of the most noted dishes in China, with Peking Duck now considered a national dish — it was a favorite dish of the imperial courts. Chinese Roast Duck with Pineapple is one of the many delicious roast duck variations. This recipe serves four:

Chinese Roast Duck with Pineapple is one of the many delicious roast duck variations. (Image: Steven L. Johnson via flickr CC BY 2.0 )

Chinese Roast Duck with Pineapple is one of the many delicious roast duck variations. (Image: Steven L. Johnson via flickr CC BY 2.0 )

Ingredients:

  • 2.25kg (5lb) duck
  • 1 1/4 cups water
  • 2 tbsp chopped chilies
  • 4 1/2 tbsp white vinegar
  • 4 1/2 tbsp soy sauce
  • 4 tbsp Chinese-style barbecue sauce
  • 1/4 teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp canola oil
  • 2 tsp ginger root, diced
  • 1 garlic clove, crushed
  • 1 tbsp cornstarch

Directions:

  • Rinse the duck and place on rack in baking pan.
  • Combine 1/2 cup water, 1 tbsp chopped chilies, vinegar, soy sauce, and barbecue sauce, and the 1/4 tsp 5-spice powder.
  • Pour mixture over the duck.
  • Roast the duck uncovered in preheated 2200C (4250F) oven, basting and turning frequently until light brown, about 20 minutes.
  • Reduce heat to 1800C (3500F) and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven.
  • Cool completely.
  • Cut the duck in half.
  • Remove and discard the backbone.
  • Cut the duck into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple.
  • Cut the pineapple into quarters.
  • Cut out and discard the core.
  • Cut the pineapple quarters crosswise into 6mm (1/4-inch) slices.
  • Cut the onions into thin diagonal slices.
  • Heat the oil in a wok over high heat
  • Stir-fry ginger and garlic in the oil for 1 minute.
  • Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining 3/4 cup water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp barbecue sauce, and the cornstarch.
  • Pour the mixture over the duck.
  • Cook and stir until liquid boils.
  • Add the pineapple and onions.
  • Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Garnish with green onion curls.

Serve and enjoy!

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