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Click 'Back' to go to the recipe list you were browsing.Cold Roast Duck with Pineapple Sauce1 lb Roast duck
2 c Lettuce
1 cn (small) pineapple chunks
1 c Pineapple juice
2 ts Cornstarch
2 tb Water
Bone and slice roast duck. Shred lettuce and arrange on a serving
platter, with duck on top.
Drain pineapple chunks and arrange over duck. Pour pineapple
juice into a saucepan and heat slowly.
Blend cornstarch and cold water to a paste, then stir in to
thicken. Pour sauce over duck and pineapple. Refrigerate to chill
before serving.
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