Ingredients! (oh, how I used to wish for things with Ingredients in it when I were a lad . . . )

1 5 1/2 pound duck, thawed; remove the stuff in the cavity and trim the neck skin off
Kosher salt
Fresh ground black pepper

1 8.5 ounce can crushed pineapple w/juice
2 tbsp butter
1 tsp curry powder

What You Do With These:

Preheat the oven to 325F. Place the duck on a rack in a roasting pan (this is necessary because you'll get a lot of grease). Pierce the skin with a fork to let the fat run out, and season with the kosher salt and pepper.
Roast at 325 for 2.5 hours; take it out of the oven and tent it over with foil for another 10 minutes before carving.

In a saucepan over medium-high heat, melt the butter and add the pineapple (juice included) and curry powder. Bring it to a boil, then lower the heat to a simmer, cover, and let it cook for about 5 minutes. Serve hot.


Verdict: Delicious! The duck was tender and moist, and the sauce added a tangy note (you can adjust the heat by adding more curry powder; hey, you do you) that cut the richness of the meat.