Duck with Pineapple Sauce

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Credit: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation
Chef & Child Ingredient of the Month, March 2014


2 duck breasts
Pinch of salt and pepper
1 tablespoon duck fat
1½ cups fresh pineapple, cubed
¼ cup maple syrup
Juice of 1 lime
2 tablespoons Dijon mustard
1½ tablespoons soy sauce
1 teaspoon fresh ginger, minced
½ yellow onion, chopped
Fresh parsley (garnish)


1. Place duck on a cutting board, skin side up. Using a sharp knife, score 4 (¼-inch-deep) cuts across the skin at a 45 degree angle. Sprinkle salt and pepper over meat side of each duck breast.

2. Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down. Cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 minutes.

3. Remove pan from heat and save drippings. Transfer duck breasts, skin side up, to aluminum foil cover to keep warm.

4. Discard all but one tablespoon of duck fat. In same pan, reduce heat to medium and add and sauté onions, garlic and ginger. Once onions are translucent, add pineapple and remainder ingredients. Cook until pineapple is soft and sauce is slightly thickened, about 6 minutes.

5. Slice duck breasts into thin slices across the grain and cover with pineapple sauce. Garnish with chopped parsley.


Chef & Child, Main Dish, Poultry

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