Glazed Duckling with Pineapple Salsa is a modern Fusion recipe for a classic barbecue dish of duckling halves in a spicy sugar and mustard glaze served with a pineapple, onion and chilli salsa. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Glazed Duckling with Pineapple Salsa.
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Glazed Duckling with Pineapple Salsa: Classic Fusion recipe for a barbecue dish of duckling halves in a spicy sugar and mustard glaze served with a pineapple, onion and chilli salsa.
For the Salsa:
225g tin of pineapple in natural juice
2 tbsp dark muscovado sugar
1 small red onion, finely chopped
1 red chilli, finely chopped
Method:
For the salsa, drain the pineapple (reserve 2 tbsp of the juice). Finely chop the pineapple flesh then combine in a bowl with the reserved juice, sugar, onion and chilli. Mix well, cover and set aside to stand for at least 1 hour to allow the flavours to develop.
In the meantime, mix together the mustard, paprika, ginger, nutmeg and sugar in another bowl. Spread this mixture evenly over the skin side of the duckling halves.
Sit the duckling, skin side uppermost, on the oiled grill of a barbecue over hot coals. Cook for 30 minutes then turn the duckling over and cook for about 12 minutes on the other side, or until the birds are thoroughly cooked through.
Serve immediately, accompanied by fresh salad leaves and the pineapple salsa.
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