Pato con Piña

Name: Pato con Piña (Duck with Pineapple)
Yield: Serves 4 to 6
Cuisine: Dominican Republic
Ingredients: 1 tablespoon capers; 2 oz. seedless raisins; 2 tablespoons finely chopped parsley; 2 oz. pimento-stuffed green olives, chopped; 1 oz. butter; Salt, freshly ground pepper to taste; ¾ lb. coarsely chopped fresh pineapple, or unsweetened tinned pineapple in its own juice; 5½ lb. ready-to-cook duck; 4 oz. unsalted butter; 2 oz. white bread in ½-inch cubes; 4 tablespoons finely chopped blanched almonds; 6 tablespoons dry white wine; 2 finely chopped onions; 2 teaspoons finely chopped garlic; 1 tomato, peeled, seeded and chopped; ½ lb. lean, boneless ham chopped into ¼-inch dice; 3 tablespoons pineapple juice; Liver of duckling; 1 teaspoon arrowroot, mixed with 2 tablespoons water; 6 tablespoons chicken stock

Duck with Pineapple

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

5½ lb. ready-to-cook duck

Americas
Dominican Republic
Main course
Caribbean

Method

To Make the Stuffing

Heat 2 oz. of the butter in a heavy frying pan and sauté the bread cubes until crisp and golden brown. Remove with a slotted spoon. Add the rest of the butter and sauté the almonds for 2 or 3 minutes until golden, then add onions and garlic and sauté stirring until