Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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