Chef de haute cuisineMETHOD
Prepare a strong stock from the duck bones and
giblets
sprinkle with flour and fry the duck meat in a casserole till golden brown,
Pour the stock over the meat
Add the tomato, mushroom, gelatin and leave the whole to braise for ½ an hour.
Then add the pineapple cubes and the mixture should be left to cook for another
15 minutes
Serve with plain boiled white rice.
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(for 2 servings)
Boned lean duck cut into small pieces (save the bones)
1 skinned fresh tomato
1 handful chopped mushrooms
¼ tsp. of gelatin
1 tin pineapple cubes