Pato con Piña

Duck with Pineapple

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. ready-to-cook duck


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