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
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Preheat your oven to 350°F and prepare a large baking sheet by lining it with parchment paper.
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Place the duck breasts on the prepared baking sheet. Make sure the breasts are spaced apart to ensure even cooking.
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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.
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Spread the Mirepoix vegetable mixture onto the duck breasts. Make sure the vegetables are evenly spread out.
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Place the pineapple chunks onto the Mirepoix vegetable mixture, again making sure all the pineapple is evenly dispersed.
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In a small bowl, prepare the duck or veal broth by combining the ingredients together and stirring until everything is fully combined.
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Pour the broth over the duck, pineapple, and Mirepoix mixture.
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Place the baking sheet in the oven and bake for 40-45 minutes, or until the duck reaches an internal temperature of 165°F.
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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
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