Recipe - Cold Roast Duck With Pineapple Sauce

1 pound Roast duck
2 cup Lettuce
1 cn (small) pineapple chunks
1 cup Pineapple juice
2 teaspoon Cornstarch
2 tablespoon Water

1. Bone and slice roast duck. Shred lettuce and arrange on a serving
platter, with duck on top.

2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into
a saucepan and heat slowly.

3. Blend cornstarch and cold water to a paste, then stir in to thicken.
Pour sauce over duck and pineapple. Refrigerate to chill before serving.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.