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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