Duck In Pineapple Sauce

• 1 (3 1/3 lb) whole duck
• None None FOR THE MARINADE
• 1 tbsp oil
• 2 tbsp Chinese barbecue sauce
• 2 tbsp white vinegar
• 2 tbsp dry sherry
• 2 tbsp soy sauce
• 1/4 tsp Chinese five-spice powder
• None None FOR THE PINEAPPLE SAUCE
• 2 tbsp oil
• 1 inch fresh ginger, peeled, grated
• 1 clove garlic, minced
• 3 tsp cornstarch
• 2 tsp Chinese barbecue sauce
• 1 tbsp soy sauce
• 2 tbsp sherry
• 1 None chicken bouillon cube, crumbled
• 1 tbsp white vinegar
• 1 None small, ripe pineapple, peeled, cut into 1/3 inch slices, each slice halved, each half cut into 3

1. Preheat oven to 350u0b0F. Place duck in a roasting pan. Combine marinade ingredients with 1/2 cup water and pour over duck. Roast for 20 mins, or until light golden brown, basting frequently with marinade.
2. Reduce heat to 325u0b0F and roast for 1 hour, basting frequently with marinade. Remove from oven and let cool completely. Once cool, with a very sharp knife or cleaver, cut duck in 1/2 then cut into small serving-sized pieces.
3. Meanwhile, to make the pineapple sauce, heat oil in a wok or frying pan over medium heat. Saute ginger and garlic for 1 min. Add duck and toss over high heat for 2 mins, or until heated through. Whisk together cornstarch, barbecue sauce, soy sauce, sherry, crumbled bouillon cube, vinegar and 3/4 cup water then add to wok. Toss constantly until sauce is boiling. Add pineapple pieces and toss for another 2 mins, or until heated through and sauce coats duck.

duck, oil, barbecue sauce, white vinegar, sherry, soy sauce, pineapple sauce, oil, ginger, clove garlic, cornstarch, barbecue sauce, soy sauce, sherry, chicken bouillon cube, white vinegar, pineapple

Taken from recipes-plus.com/api/v2.0/recipes/34260 (may not work)