Instructions: Combine ingredients for marinade in a bowl and mix well.

Place duck in a baking dish and pour over marinade.

Place in a hot oven (370F) for 20 minutes until light golden brown, spoon marinade over frequently.

Reduce heat and cook a furthur 30 minutes.

Cooking time depends on the size of the bird and how much you like your meat done - duck should be eaten pink.

Spoon marinade over frequently. Remove from oven and allow to cool slightly.

Using a sharp knife or clever cut duck down the center, separate into sections (wing, thigh, breast, leg). Cut these sections into bite size pieces.

Reserve juices.

Skin the pineapple and slice 1cm thick. Cut rounds into wedges and set aside.

*Sauce:
Heat oil in a large pan or wok, saute garlic and ginger gently.

Dissolve cornflour in chicken stock and add to pan with remaining sauce ingredients.

Bring to the boil, stirring and simmer 2 minutes until sauce thickens and is clear.

Add the portioned duck with juices, and the pineapple to the sauce toss through and simmer 3 minutes until heated through.

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