Duck with Honey Sauce

• 1/2 cup canned crushed pineapple, undrained
• 1/4 cup honey
• 1/4 cup dry sherry or chicken broth
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon orange juice concentrate
• 1-1/2 teaspoons cider vinegar
• 4 (4 to 6 oz. each) duck breast halves

Combine the pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice, vinegar, garlic, mustard and ginger in a medium saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer 30 minutes to blend flavors. Strain and set aside.

Meanwhile, sprinkle the breasts with salt and pepper to taste. Arrange the duck on a rack in a roasting pan. Brush the breasts with butter. Roast at 400°F for 40 minutes or until golden brown. Broil the duck 3 to 5 minutes or until the skin is crisp. Serve with the sauce.

• Yields: 4 servings
• Preparation Time: 1 hour