-
1
Preheat the oven to 425u00b0F.
-
2
Peel the pineapple and chop, removing the tough core. Squeeze half of the pieces into a bowl with your hands, discarding the pulp. Save the other half.
-
3
In the same bowl as the pineapple juice, add the soy sauce, brown sugar, garlic, ginger, jalapeno, and black pepper. Whisk until combined.
-
4
Cut three slits into the duck skin, while not piercing the meat. Then drop into the marinade and let sit for however long you have. Hugh says even a scant 10 minutes will help.
-
5
Heat the 1 tablespoon of the oil in a skillet over medium-high heat. Take the duck breasts out of the marinade, saving as much of the liquid as possible, rubbing the excess off, and sear in the skillet for just a minute on each side.
-
6
Transfer to a small baking dish that tightly fit the meat. Pour the excess oil off the skillet and set aside. Then pour the marinade over the meat and cook for 10 minutes.
-
7
When done, remove the meat and set aside. Heat the skillet the seared the duck over medium high heat, add the other half of the pineapple, sprinkle with a little sugar, and cook until a little browned.
-
8
Strain the marinade into the skillet, reduce until syrupy, about 4-5 minutes. Pour the syrup and pineapple over the meat, and serve up.
