April 10, 2010

Cold Roast Duck with Pineapple Sauce

1 lb of roast duck.
2 cups of lettuce.
1 small can of pineapple chunks.
1 cup of pineapple juice.
2 teaspoons of cornstarch.
2 tablespoons of water.

Bone and slice the roast duck.

Shred the lettuce and arrange on a serving platter, with duck on top.

Drain the pineapple chunks and arrange over the duck.

Pour the pineapple juice into a saucepan and heat slowly.

Blend the cornstarch and water to a paste, then stir in to thicken.

Pour the sauce over duck and pineapple.

Refrigerate to chill before serving.

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