Roasted Duck in Pineapple Sauce

1. Defrost the duck overnight in the fridge.

2. Preheat oven to 200°C.

3. Make the sauce by placing everything except the cornflour into a small saucepan with 2 cups water and cook over medium heat.

4. Whisk and press the pineapple pieces to release their juices while just simmering.

5. Strain the liquid through a fine sieve.

6.  Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

7. Place duck on a baking tray, skin side up and cook for 30 minutes until skin is golden brown and crispy.

8. Remove the duck from the oven and let it sit for at least 10 mins before you carve it.

9. Using a sharp knife, cut the meat into pieces.

10. Place sauce on the bottom of the plate and arrange duck on top.

11. Serve with basmati rice and edamame beans (cook by following the package instructions).

Kali Orexi!

*This recipe item is not found in foodhaus shop