Name: Pineapple Duck
Yield: Serves 4–6
Cuisine: Chinese-American
Ingredients: 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; 1 pineapple, peeled, cored and cut into slices, or sprigs of fresh coriander, to garnish; 12 sprigs fresh coriander; 1×2.25–2.48 kg (5–5½ lb) duck, excess fat removed from cavity; 1 large piece or whole piece cinnamon bark or stick; 1½ tablespoons Chinese rock sugar or granulated sugar; 3 star anise; 1½ tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons light soy sauce; 480 ml (16 fl oz) water; 1 tablespoon groundnut oil; 6 garlic cloves, crushed; 2 tablespoons bean sauce; 4 tablespoons honey; 3 slices fresh ginger; each 5 cm × 3 mm (2 × ⅛ in); 2 tablespoons dark soy sauce; 5 spring onions

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

I used to find the attitudes of some of my fellow Americans towards Chinese food quite amusing. Their knowledge of Chinese cuisine had come mainly by way of dining at Trader Vic’s in San Francisco. This popular restaurant features what I call ‘pseudo Asian-Pacific food’, served with cute Chinese-style paper umbrellas sticking out of potent mixed drinks, all in a pleasant tropical environment. It was a clever concept to get Americans to accept and enjoy ‘foreign’ food in an exotic atmosphere