Instructions: Rinse duckling; pat dry with paper toweling. Remove giblets and cook them in covered saucepan in small amount boiling water for 1 1/2 hours. Remove from heat and set aside.

Meanwhile, in a Dutch oven brown duckling pieces in butter; drain of fat. Add the pineapple juice, 1/2 cup rum, chopped onion, garlic, salt and pepper. Cover and simmer about 60 minutes or until duckling is tender.

Transfer duckling to platter; keep warm. Spoon fat from pan juices. Add enough giblet liquid to juices to measure 1 1/2 cups. Return to Dutch oven. Combine the 1/4 cup rum and cornstarch. Stir into juice mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in undrained pineapple chunks. Heat through. Spoon over duckling.

Makes 4 servings.

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