Serves:

4 as an accompaniment

Chef's Hint:

The pineapple can be left in slices, largely diced or finely chopped, depending on the desired look. Ensure you remove the peppercorns before serving.

Serving Suggestion:

Serve with roasted duck breast and rocket salad or with roasted duck shanks.

Print Recipe

Peppery Pineapple Salsa

This variation on the sweet and sour theme is a great accompaniment to either whole roast duck or duck portions, such as sauteed duck breasts or roast shanks. Once made, it will keep well in the fridge for a few days.

INGREDIENTS

1 pineapple, diced
250ml white wine vinegar
120g raw sugar
1 tbsp peppercorns
1/2 red onion, finely chopped
1 tbsp mint, chopped
1 tbsp coriander, chopped
1 red chilli, deseeded and finely chopped

METHOD

Place white wine vinegar, sugar, chilli, mint, peppercorns, coriander and onion in a saucepan and bring to the boil, simmer and reduce until a syrupy consistency.

Add the pineapple and remove from the heat.

Serve in a bowl as an accompaniment to duck breasts, legs or shanks.

or

Place a tablespoon on top of a duck breast and garnish with some coriander sprigs and freshly chopped chilli.