From the duck legs gently cut the bone.

On a dry pan fry first with skin side down until Golden brown to help the fat melt, then flip and fry the meat until also Golden brown. Wash the vegetables well, dry. Onion cut into half rings, bell pepper and the eggplant cubes, the green beans cut off ends, cut into two parts. Eggplant and season with salt to let the juice and the bitterness left.

Roasted duck leg cut into pieces, brush the mushrooms. Send the duck back in the pan. As soon as it's cooked on both sides, add the vegetables.

Vegetables should be slightly browned. If necessary, add a little olive oil for frying.

To open a jar of canned pineapple, chopped chili pepper.

When the vegetables lightly podzharyatsya, drain the pineapple juice from the can into the pan, add 2-3 tbsp. of chopped canned pineapple. Add water to the sauce fully coated the vegetables. When the sauce comes to a boil, add salt and pepper to taste and finely chopped garlic. Thicken with corn starch. Add high-quality ketchup (I have my own http://www.povarenok .ru/recipes/show/930 87/) for the acid and color. Once the sauce starts to thicken, add hot pepper and herbs. Turn off, let stand five minutes.

Serve with pasta or rice.