2 x 1.25kg ducks
2 chicken stock cubes
1 cup hot water
470g can pineapple rings
2 tablespoons cornflour
1/4 cup brown vinegar
1 tablespoon soy sauce
1/2 teaspoon prepared mustard
2.5 cm piece green ginger
1/2 cup water, extra
30g butter, extra
Brush ducklings with melted butter. Place in baking dish, bake in moderate oven approximately 1 1/4 hours, or until tender, brushing occasionally with pan juices. Remove to hot platter, keep warm.
Drain fat from pan. Add crumbled stock cubes and hot water to pan. Place over heat, stir until boiling.
Drain pineapple, reserve syrup. Combie reserved syrup, vinegar and extra water, blend in cornflour. Add to the chicken stock. Stir until mixture boils and thickens. Add soy sauce, mustard and finely – chopped ginger, simmer 3 minutes; add salt and pepper.
Saute pineapple rings in the extra butter until browned on each side.
Allow half-duck per person. Serve with pineapple rings. Serve sauce separately.
Section: Great ways with Chicken & Duck. Card: 8