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Duckling with pineapple and cherries in syrup


Ingredients:6 people
  • emptied and clamped bobbin
    1 or 2 small
  • pineapple
    1 large
  • pineapple juice
    20 cl
  • olive oil
    2 tablespoons
  • salt and ground pepper
  • veal stock
    10 cl
  • dry white wine
    20 cl
  • red wine vinegar
    1 drizzle
  • lemon
    1 juice 1/2
  • butter
    35g
  • pitted cherries in syrup
    20
  • white rice
    60 g
  • Arkansas Wild Rice
    60 g
  • powdered sugar
    100g


Preparation:
  • Preparation time:20 minutes


Difficulty:[usr 2]

Preheat the oven to th. 7 (210°C).

Place the can in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake it in the oven for about 1 hour, basting it often with the pan juices.

Meanwhile, peel the pineapple. remove its heart before cutting it into thin slices. Caramelize them in a pan with 75 g of sugar. Cook the 2 rices, drain them and keep them warm along with the pineapple rings. Cut 4 slices into six. Drain the cherries then form small skewers with the cherries and the pineapple pieces. Reserve them.

Remove the can from the oven and keep it warm in a casserole dish. Deglaze the cooking juices with the white wine and the veal stock while mixing.

Prepare a caramel with the remaining sugar and 2 cl of water. Cook until you get a nice golden color. Add the vinegar. Pour this caramel over the cooking juices. Boil for 3 minutes. Then add the pineapple and lemon juice. Reduce for 5 minutes and sieve. Whisk the sauce with the diced butter.

Serve immediately with the can decorated with pineapple slices and skewers surrounded by two rices.

Duckling with pineapple and cherries in syrup