3 pound duck
2 cups boiling water
salt
pepper
2 tbsp soy sauce
2 1/2 cups sliced pineapple, diced

Cut duck into serving portions; cover with boiling water and simmer until nearly tender – about 1 hour. Add salt, pepper, soy sauce, pineapple and pineapple syrup. Cook 30 minutes longer. Recipe makes 4 servings of Pineapple Duck.

Pineapple Duckling

4 – 5 pound frozen duckling thawed
2 tsp kitchen bouquet
2 tbsp canola oil
1 tsp salt
1/2 tsp onion salt
1/2 tsp celery salt
1/2 tsp ginger
1 cup canned pineapple juice
2 cup raw carrots, diagonally sliced
9 ounces sliced pineapple
2 medium size green peppers
2 tbsp cornstarch
2 tbsp cold water

Skin duckling; cut to serving-size pieces. Brush pieces lightly with kitchen bouquet. Add canola oil to a large frying pan or Dutch oven. Add duckling. Brown on both sides. Combine seasonings; add to pan. Add pineapple juice and sliced carrots. Cover; cook over low heat until duckling is tender -about 45 minutes. Cut pineapple slices, green peppers in eigths; add; cook until pepper is tender but still crisp – about 5 minutes. Combine cornstarch, cold water; stir in. Cook, stirring constantly, until sauce thickens and boils. Recipe makes 4 servings of Pineapple Duckling.