Duckling with Sweet and Sour Pineapple

Preparation info

  • Serves


    Appears in

    The Times Calendar Cookbook

    By Katie Stewart

    Published 1977

    • About

    Duckling makes a good dinner party choice when the messy carving or cutting up can be done in the kitchen. Here the pieces of duck are served in a piquant pineapple sauce which goes well with the rich flavour of the duck flesh.


    • 2 oven-ready ducklings, about 2–2.25 kg/4½-5 lb
    • salt


    Wipe the ducklings and rub a little salt into the skin. Prick the surface all over with the prongs of a fork and place the ducklings in a roasting tin. Add 2 tablespoons cold water – no fat. Set the tin in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and roast, allowing 25 minutes per