1/2 cup canned crushed pineapple, including syrup
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
1-½ teaspoons cider vinegar
4 duck breast halves, 4 to 6 ounces each
Combine pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice, vinegar, garlic, mustard and ginger in medium saucepan. Bring to a simmer over medium heat. Reduce
heat to low; simmer 1 hour to blend flavors. Strain and set aside.
Sprinkle breasts with salt and pepper to taste. Arrange duck on rack in roasting pan. Brush with butter. Roast at 400 degrees F 40 minutes
or until golden brown. Broil 3 to 5 minutes or until skin is crisp. Serve with sauce.