Pineapple Duck Breasts
600 g duck breasts
500 g fresh pineapple
100 g small onions or spring onion bulbs
50 ml cognac (or vinjak)
20 g butter
ground black pepper
Make cuts on duck skin. Add deep frying pan and place meat in it, skin side down. Fry on both sides until they brown.
Remove meat from the pan, add butter and fry onions for about 10 minutes, add thinly sliced pineapple and after a few minutes return the meat to the pan.
Season, add cognac and saute for another 10 minutes. Serve with thyme.
This recipe is from Sale&Pepe magazine, March 2010, Serbian issue.