| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Roast duck |
| 2 | c | Lettuce |
| 1 | cn | (small) pineapple chunks |
| 1 | c | Pineapple juice |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top. 2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly. 3. Blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and pineapple. Refrigerate to chill before serving. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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