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Saucy Pineapple Fried Duck

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"This is an all-time favorite dish in my husband's family. At every occasion it's there...from the first taste to the last, I love it. The more pineapple you add, the tastier the dish! It will taste slightly salty and sweet."
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2 h 5 m servings 313
Original recipe yields 8 servings (1 duck)


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  1. Place duck on a work surface. Coat skin with salt and fill the cavity with lemon grass. Transfer duck to a pot and cover with water. Add onions and garlic; boil until meat is tender, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. Let duck cool, 15 to 20 minutes. Carve.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep-fry the duck meat until crispy and brown, 8 to 10 minutes. Fry the potatoes until golden brown, about 5 minutes.
  4. Layer the duck, pineapple juice, soda, evaporated milk, potatoes, and pineapple chunks, in this particular order, in a large saucepan. Simmer until sauce is slightly thickened, 12 to 15 minutes. Season with salt.


  • Cook's Notes:
  • Instead of duck you can use chicken to reduce time and effort in boiling the poultry meat.
  • You can add also a carrot as an additional ingredient.
  • Instead of a saucepan, you can also layer the ingredients in a casserole dish and broil briefly in order to simmer the mixture.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 313 calories; 16.1 36.2 7.9 26 1827 Full nutrition

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