Duck In Pineapple Sauce - cooking recipe

Ingredients

1 (3 1/3 lb) whole duck
None None FOR THE MARINADE
1 tbsp oil
2 tbsp Chinese barbecue sauce
2 tbsp white vinegar
2 tbsp dry sherry
2 tbsp soy sauce
1/4 tsp Chinese five-spice powder
None None FOR THE PINEAPPLE SAUCE
2 tbsp oil
1 inch fresh ginger, peeled, grated
1 clove garlic, minced
3 tsp cornstarch
2 tsp Chinese barbecue sauce
1 tbsp soy sauce
2 tbsp sherry
1 None chicken bouillon cube, crumbled
1 tbsp white vinegar
1 None small, ripe pineapple, peeled, cut into 1/3 inch slices, each slice halved, each half cut into 3

Preparation

Preheat oven to 350\u00b0F. Place duck in a roasting pan. Combine marinade ingredients with 1/2 cup water and pour over duck. Roast for 20 mins, or until light golden brown, basting frequently with marinade.
Reduce heat to 325\u00b0F and roast for 1 hour, basting frequently with marinade. Remove from oven and let cool completely. Once cool, with a very sharp knife or cleaver, cut duck in 1/2 then cut into small serving-sized pieces.
Meanwhile, to make the pineapple sauce, heat oil in a wok or frying pan over medium heat. Saute ginger and garlic for 1 min. Add duck and toss over high heat for 2 mins, or until heated through. Whisk together cornstarch, barbecue sauce, soy sauce, sherry, crumbled bouillon cube, vinegar and 3/4 cup water then add to wok. Toss constantly until sauce is boiling. Add pineapple pieces and toss for another 2 mins, or until heated through and sauce coats duck.