Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Place duck in baking dish, pour over remaining combined ingredients. Roast for 20 minutes or until light golden brown, spoon marinade over frequently. Reduce the heat to 160°C (140°C fan-forced); cook a further 60 minutes, spoon marinade over frequently. Remove dish from oven, allow to become cold.
3.With a very sharp knife or cleaver, cut duck in half. Divide each half into sections (wing, thigh, breast, leg and back). Cut these sections into small serving-sized pieces.
4.Cut top from pineapple, remove all skin. Cut pineapple into 1cm (½ in) slices. Cut each slice in half then each half in three.
5.Heat oil in wok or pan, add peeled and grated ginger and crushed garlic, sauté for one minute. Add duck, toss over high heat for two minutes or until duck is heated through. Add combined water, cornflour, barbecue sauce, soy sauce, sherry, crumbled stock cube and vinegar. Toss constantly until sauce is boiling. Add pineapple pieces, toss for a further two minutes or until sauce coats chicken.
