Duck Sweet and Sour

For the duck sweet and sour, wash the duck and remove the giblets, rub well with salt and pepper from the outside and inside. Then cut off the wing tips. Tie legs and wings lightly to the duck with kitchen spaghetti. Preheat the oven to 180°C and roast the duck for about 2 hours. In the meantime, peel and finely grate the ginger, press the garlic and mix with the orange juice and a little salt. Peel the pineapple, remove the stalk and cut into oblong pieces. Clean the young onions, remove the dark green and cut the rest into oblong strips. For the glaze, mix all the ingredients and brush the duck with it on all sides about 25 minutes before the end of the cooking time. At the same time, drain the duck fat and add the pineapple, green onions and orange juice mixture to the duck in the pan and finish cooking. Cut the duck into sweet and sour pieces and serve together with the pineapple and fried young onions.

Preparation Tip:

Serve as a side dish with the duck sweet and sour rice.

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