Rum and pineapple duck

Directions

1. Season the inside and outside of the duck liberally then add the liver and gizzard and half a lime into the body cavity and sew the opening shut.

2. Melt half the butter with the oil in a large pan.

3. When hot, add the duck and turn to brown on all sides, frying for about 20 minutes.

4. Remove from the pan, then transfer to a flame-proof casserole dish just large enough to hold it.

5. Set aside to cool slightly.

6. When cooled, pour over the rum and flame.

7. When the flames have died down add 120ml of the pineapple juice from the tin to the casserole along with the lime juice.

8. Stir to combine then bring to a simmer.

9. Cover the casserole and cook gently for about 45 minutes, or until the duck is tender.

10. Ten minutes before the end of the cooking time, melt the remaining butter in a large frying pan, add the pineapple rings and fry until browned on both sides then add to the casserole with the duck.

11. To serve, arrange the duck on a serving dish. Surround with the pineapple rings. Pour the pan juices into a sauce boat and serve separately.

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