Roast Duckling with Pineapple from The Times Cookery Book by Katie Stewart
Wipe the duckling, rub a little salt into the skin and prick the surface all over with the prongs of a fork. Place the duckling in a roasting tin, add 2 tablespoons cold water — no fat — and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Roasting pan
- Fork
- Oven
- Measuring spoon
Ingredients
- 1 (14½ oz) (400 g) tin pineapple rings
- 1 tablespoon hot water
- juice of ½ lemon
- ¼ pint (1½ dl) giblet stock
- 1 small onion
- ½ oz (15 g) butter
- 1 level tablespoon cornflour
- salt
- 2 tablespoons clear honey
- 1 (4 lb) (2 kg) oven-ready duckling
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