Core the pineapple and cut it into quarters.
Thinly slice of bits of the quarters. Make your slices as thin as possible.
Arrange the slices on a plate in one or two layers. I tend to go for one.
Put the sugar into a mortar and pestle and then add the mint leaves.
Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
Sprinkle the sugar over the top of the pineapple slices and serve.
ive it a bash,\" says Jamie.
I presume he is
live oil and butter.).
Jamie continues to say: once cooked
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
blets and wing tips from duck, trim neck, and remove excess
d diced onions. Stuff each duck with the rosemary/onion mixture
other use).
Place the duck in a roasting pan.<
0b0F.
Discard neck from duck. Wash duck; pat dry with paper
To make the Peking duck: Arrange the duck breasts on a rack over
taste.
Put the duck breasts in a large
e skin side of the duck being careful not to cut
the glaze for the duck.
Preheat the oven
ir in white wine. Place duck in a large bowl and
er low heat. Remove the duck legs from the refrigerator. Reserve
per towels.
Brush the duck liberally with the soy
niper berries and mix with duck fat and thyme then heat
For the duck, place mushrooms in medium heatproof
5 degrees C). Rinse the duck, remove any pieces of excess
00 degrees.
Prepare the duck: Poke the skin all over