Roast Duckling with Caramelized Pineapple and Cherries in Syrup

• 1 or 2 small emptied and barded ducklings
• 1 large pineapple
• 20 cl pineapple juice
• 2 tablespoons olive oil
• Salt and ground pepper
• 10 cl veal stock
• 20 cl dry white wine
• 1 drizzle red wine vinegar
• Juice of 1/2 lemon
• 35 g butter
• 20 pitted cherries in syrup
• 60 g white rice
• 60 g Arkansas Wild Rice
• 100 g powdered sugar

• Preparation time: 20 minutes

Difficulty: Intermediate

Preheat the oven to 210°C (th. 7).

Place the duckling in a baking dish. Season with salt and pepper, drizzle with olive oil, and roast for about 1 hour, basting frequently with the pan juices.

Meanwhile, peel the pineapple, remove the core, and slice thinly. Caramelize the slices in a pan with 75 g of the sugar. Cook both rices, drain, and keep warm alongside the pineapple slices. Cut 4 pineapple slices into six pieces each. Drain the cherries and make small skewers with the cherries and pineapple pieces. Set aside.

Remove the duckling from the oven and keep warm. Deglaze the pan juices with the white wine and veal stock, stirring well.

Make a caramel with the remaining sugar and 2 cl water until golden. Add the vinegar, then pour over the deglazed juices. Boil for 3 minutes. Stir in the pineapple juice and lemon juice, reduce for 5 minutes, strain, and whisk in the diced butter for a glossy sauce.

Serve immediately with the duckling garnished with pineapple slices and skewers, surrounded by the two rices.