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:
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!
