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.

Ingredients:

• 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

Method:

1. Clean and wash duck, inside and out, and rub with salt and lemon juice.
2. Cut up pineapple into to chunks
3. Pour hot water over the duck, drain.
4. Season inside and giblets with salt, sugar, crushed pickled plums, garlic, and a little soy sauce.
5. Season outside with soy sauce, salt and sugar.
6. Marinate 30 minutes.
7. Place duck and giblets, if using, on rack in roasting pan with the marinade and some water.
8. Roast in oven at 325 degrees F for 1-2 hours, turning the duck over half-way through cooking to brown on both sides.
9. Do not let liquid to evaporate; add water and baste duck during the roasting period.
10. Save the drippings to make sauce.
11. Remove duck from oven and cut up into bite-sized pieces. Place pieces on platter.
12. Remove excess oil from drippings and put in saucepan over medium heat.
13. Add vinegar and sugar to taste, and pineapple pieces with juice.
14. Thicken sauce with cornstarch, stirring continuously, until desired consistency is reached.
15. Pour sauce over duck and serve hot.
16. Serve Immediately. The serving size is 6-8 people