This delicious toddler recipe from Australia is perfect for any little one who loves sweet and savory flavors. The Canard à l’ananas is a unique combination of duck and pineapple, cooked to tender perfection. This recipe is sure to be a hit with your toddler and provide the ultimate sweet and savory flavor experience. Perfect for special occasions or a tasty weeknight meal, this Canard à l’ananas recipe is sure to become a family favorite!

General Information

Ingredients

• 4 duck breasts, washed and lightly patted dry
• 2 cups of diced carrot, celery, and onion (Mirepoix)
• 250 mL of canned pineapple chunks, drained
• 10 mL of olive oil
• 2 mL of ground cumin
• 150 mL of duck or veal broth
• 2 mL of ground coriander
• 2 mL of ground ginger
• 5 mL of apple cider vinegar
• Salt and pepper to taste

Directions

1. Preheat your oven to 350°F and prepare a large baking sheet by lining it with parchment paper.

2. Place the duck breasts on the prepared baking sheet. Make sure the breasts are spaced apart to ensure even cooking.

3. In a medium bowl, mix the diced Mirepoix vegetables with the olive oil, cumin, coriander, ginger, and apple cider vinegar. Mix the ingredients until they are thoroughly combined.

4. Spread the Mirepoix vegetable mixture onto the duck breasts. Make sure the vegetables are evenly spread out.

5. Place the pineapple chunks onto the Mirepoix vegetable mixture, again making sure all the pineapple is evenly dispersed.

6. In a small bowl, prepare the duck or veal broth by combining the ingredients together and stirring until everything is fully combined.

7. Pour the broth over the duck, pineapple, and Mirepoix mixture.

8. Place the baking sheet in the oven and bake for 40-45 minutes, or until the duck reaches an internal temperature of 165°F.

9. Remove the baking sheet from the oven, and let the duck rest for 5-10 minutes before serving.

Recommended Sides

• Rice
• Mashed potatoes
• Sauteed vegetables
• Salad