Ingredients

• 3 Ducklings 2-1/2 to 3 lbs.
• 1/4 Fresh pineapple (cut in sections)
• 12 small Kumquats
• 3 oz. Major Gray Chutney
• Curry powder
• 3-4 oz. Rum
• 3 oz. Orange juice
• 2-3 oz. Guava juice
• 3 oz. Duck sauce
• 2 oz. Butter

Method

1. PREPARATION:
2. Remove duck breast. Split leg and place on skewer. Use remaining bones for sauce (make ahead and use as needed). Pan fry duck to order.
3. SAUCE: Saute fresh pineapple in butter - add kumquats, then chutney and curry. Flame with rum, add orange, guava juice and duck sauce. Place duck in hot copper pan, cover with sauce. Top with a little rum and bring into room flaming.