Le Caneton aux Ananas

Duckling with Pineapple

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. ready-to-cook duckling
  • Salt, freshly ground pepper
  • 1 oz. unsalted butt


Pull any loose fat from the, cavity of the duckling, and prick all over the fatty parts with a fork. Season with salt and pepper. Heat the butter in a heavy casserole large enough to hold the duckling comfortably. Brown the bird all over, lift out, and discard all the fat. Return the duckling to the casserole with 6 tablespoons of the rum and 6 tablespoons of pineapple juice. Cover and