Cold Roast Duck with Pineapple Sauce
- 1 lbs of roast duck
- 2 cups of lettuce
- 1 small can of pineapple chunks
- 1 cup of pineapple juice
- 2 tsp of cornstarch
- 2 Tbsp of water
Bone and slice the roast duck. Shred the lettuce and arrange on a serving platter, with duck on top.
Drain the pineapple chunks and arrange over the duck. Pour the pineapple juice into a saucepan and heat slowly.
Blend the cornstarch and water to a paste, then stir in to thicken. Pour the sauce over duck and pineapple.
Refrigerate to chill before serving.Servings: 4
Submitted by: Recipe Group Member
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