A beautifully plated Chinese Duck and Pineapple dish on a rustic wooden table, featuring golden-brown roasted duck pieces with juicy pineapple chunks, garnished with green onion curls. A bowl of sticky rice sits beside the dish, with scattered ingredients like fresh chilies, garlic, and ginger adding authenticity. The natural lighting enhances the vibrant colors, creating a fresh and cheerful presentation.

Chinese-Style Duck with Pineapple

This Chinese-inspired duck dish combines crispy roasted duck with a sweet and tangy pineapple sauce, infused with hoisin, soy sauce, and aromatic spices.
Portions:4
Preparation Time: 20 minutes
Cooking Time:1 hour 20 minutes
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Equipment

  • Baking tray with rack
  • Large wok
  • sharp knife
  • mixing bowl
  • whisk,

Ingredients

  • For the duck:
  • 2.25 kg whole duck
  • 310 ml water divided
  • 2 tbsp chopped chilies divided
  • 4 ½ tbsp white vinegar divided
  • 4 ½ tbsp soy sauce divided
  • 4 tbsp hoisin sauce divided
  • ¼ tsp five-spice powder
  • For the stir-fry:
  • 1 pineapple peeled, cored, and cut into chunks
  • 4 green onions sliced
  • 2 tbsp nut oil
  • 2 tsp ginger root diced
  • 1 garlic clove crushed
  • 1 tbsp cornflour

Instructions

  • Preheat the oven to 220°C.
  • Rinse the duck and place it on a rack in a baking tray.
  • In a bowl, mix half of the water, 1 tbsp chopped chilies, 3 tbsp white vinegar, 3 tbsp soy sauce, 3 tbsp hoisin sauce, and five-spice powder.
  • Pour the mixture over the duck.
  • Roast the duck uncovered for 20 minutes, basting and turning frequently until light brown.
  • Reduce the heat to 180°C and continue roasting, basting regularly, for 1 hour.
  • Remove the duck from the oven and let it cool completely.
  • Cut in half, discard the backbone, and chop into small serving-sized pieces.
  • Heat the oil in a wok over high heat.
  • Stir-fry the ginger and garlic for 1 minute.
  • Add the duck pieces and stir-fry for 3-4 minutes until heated through.
  • In a bowl, mix the remaining water, 1 tbsp chopped chilies, 1 ½ tbsp white vinegar, 1 ½ tbsp soy sauce, 1 tbsp hoisin sauce, and the cornflour.
  • Pour over the duck and cook until the sauce thickens.
  • Add the pineapple and green onions, stir-frying for another 2 minutes until the pineapple is hot.
  • Serve with sticky rice and garnish with green onion curls.

Notes / Tips / Wine Advice:

Serving Tip:
Pair with steamed jasmine rice and a side of stir-fried vegetables for a balanced meal.
Wine Advice:
A fruity Pinot Noir or a medium-bodied Merlot complements the rich flavors of the duck and pineapple.

Nutritional Information

Calories: 650 kcal | Carbohydrates: 35 g | Protein: 50 g | Fat: 35 g | Fiber: 4 g | Sugar: 20 g | Salt: 22 mg
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Recipe Category Duck / Fruit / Main Dish / Stir-fry / Wok
Country Chinese
Season: All seasons
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