I remember the first time I had Sweet & Sour Duck. My father made it for a Chinese New Years dinner. It instantly became one of my favorite dishes and I would beg my father to make it year round. It was one of the first recipes I learned to make. The taste brings back some fun childhood memories.
- 1 Duck, 3-4 lbs.
- 6 to 8 pickled plums, crushed
- 6 garlic cloves, crushed
- A medium pineapple or 1 can pineapple pieces
- 1 teaspoon sea salt
- ½ cup lemon juice
- ½ cup orange juice
- 4 tablespoons granulated sugar
- 4 tablespoons Soy sauce
- ½ White vinegar
- 2 tablespoons Cornstarch
- Clean and wash duck, inside and out, and rub with salt and lemon juice.
- Cut up pineapple into to chunks
- Pour hot water over the duck, drain.
- Season inside and giblets with salt, sugar, crushed pickled plums, garlic, and a little soy sauce.
- Season outside with soy sauce, salt and sugar.
- Marinate 30 minutes.
- Place duck and giblets, if using, on rack in roasting pan with the marinade and some water.
- Roast in oven at 325 degrees F for 1-2 hours, turning the duck over half-way through cooking to brown on both sides.
- Do not let liquid to evaporate; add water and baste duck during the roasting period.
- Save the drippings to make sauce.
- Remove duck from oven and cut up into bite-sized pieces. Place pieces on platter.
- Remove excess oil from drippings and put in saucepan over medium heat.
- Add vinegar and sugar to taste, and pineapple pieces with juice.
- Thicken sauce with cornstarch, stirring continuously, until desired consistency is reached.
- Pour sauce over duck and serve hot.
- Serve Immediately. The serving size is 6-8 people