Sweet and Sour Duck

Make this popular Asian dish right at home. Baste the duck with the sweet and sour sauce during the last few minutes of cooking for best results.


Prep Time {25 min }

Cook Time {2 hr}

Serving Size {4 servings}


1 Maple Leaf Farms Whole Duck, defrosted

1/2 tsp. Salt

1/2 cup Pineapple Preserves

1 Tbsp. Dry Sherry

1 Tbsp. Cider Vinegar

1 1/2 tsp. Honey

1 tsp. Soy Sauce

1/8 tsp. Ground Ginger

1/8 tsp. Dry Mustard

Dash Ground Clove

Parsley for Garnish (optional)


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1. Preheat oven to 450°F. Remove neck and giblets from duck. Rinse under cool water; drain and pat dry.

2. Place duck breast-side down on cutting board. Starting at neck, cut along each side of the backbone; lift out. Turn breast-side up. Bend carcass backward so that the breast bone pops out; remove. Spread duck flat and split down the center. Cut each half in half to make 4 quarters. Rinse duck pieces again and pat dry. Prick skin with fork in several places being careful not to pierce meat. Sprinkle salt over duck and rub into skin.

3. Place duck pieces skin-side up on rack in shallow roasting pan. Roast 30 minutes. Reduce oven to 350°F. Roast 1 hour.

4. Drain fat from pan. Combine remaining ingredients except parsley in a bowl; brush over duck. Roast 30 minutes or until duck is tender, basting once after 15 minutes. Garnish with parsley, if desired.

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