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1
Rinse duck and place on rack in baking pan.
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2
Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
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3
Pour mixture over duck.
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4
Roast duck uncovered in preheated 425u00b0F oven, basting and turning frequently, until light brown, about 20 minutes.
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5
Reduce heat to 350u00b0F and roast duck, basting and turning frequently, 1 hour longer.
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6
Remove duck from oven.
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7
Cool completely.
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8
Cut duck in half.
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9
Remove and discard backbone.
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10
Cut duck into small serving-size pieces.
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11
Remove top leaves and all skin from pineapple.
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12
Cut pineapple into quarters.
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13
Cut out and discard core.
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14
Cut pineapple quarters crosswise into 1/4-inch slices.
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15
Cut onions into thin diagonal slices.
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16
Heat oil in wok over high heat.
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17
Stir-fry ginger and garlic in the oil 1 minute.
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18
Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
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19
Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
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20
Pour mixture over duck.
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21
Cook and stir until liquid boils.
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22
Add pineapple and onions.
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23
Cook and stir until pineapple is hot, about 2 minutes longer.
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24
Garnish with Green Onion Curls.
