1. Rinse duck and place on rack in baking pan. 2. Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder. 3. Pour mixture over duck. 4. Roast duck uncovered in preheated 425ºF oven, basting and turning frequently, until light brown, about 20 minutes. 5. Reduce heat to 350ºF and roast duck, basting and turning frequently, 1 hour longer. 6. Remove duck from oven. 7. Cool completely. 8. Cut duck in half. 9. Remove and discard backbone. 10. Cut duck into small serving-size pieces. 11. Remove top leaves and all skin from pineapple. 12. Cut pineapple into quarters. 13. Cut out and discard core. 14. Cut pineapple quarters crosswise into 1/4-inch slices. 15. Cut onions into thin diagonal slices. 16. Heat oil in wok over high heat. 17. Stir-fry ginger and garlic in the oil 1 minute. 18. Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes. 19. Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch. 20. Pour mixture over duck. 21. Cook and stir until liquid boils. 22. Add pineapple and onions. 23. Cook and stir until pineapple is hot, about 2 minutes longer. 24. Garnish with Green Onion Curls. ---------------------------------------------------------------------------
Nutrition
Ingredients
