Duck with pineapple is a delicious first course typical of Lazio. The tender meat of the duck pairs perfectly with the sweet and juicy flavor of pineapple. The recipe involves slow cooking the duck with butter and pineapple, which gives the meat a unique and irresistible flavor.
Place the duck breast in a baking dish with some knobs of butter on top, salt, and pepper.
Cook for 15 minutes at 200 degrees in static oven, the skin should be well browned.
Peel the pineapple, cut it into slices, and from each slice cut out some cubes.
Cut some of the pineapple slices into pieces and add them to the baking dish, along with the meat. They will become part of the cooking sauce.
Remove the duck from the oven, place it on a serving platter, and pour the cooking sauce over it. Garnish with pineapple cubes and a few fresh mint leaves.
Knife
Cutting board
Keep in refrigerator for a maximum of 3 days
Typical dish from the Lazio region
Italy, Piemonte
| Energy (kcal) | 118.01 |
| Carbohydrates (g) | 4.25 |
| of which Sugars (g) | 4.25 |
| Fat (g) | 5.79 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 12.28 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.06 |
