Preparation

• 1
  Preheat oven to 180°C (gas mark 6).
• 2
  Season the inside and outside of the duck with salt and ground pepper.
• 3
  Mix honey and 4 spices with 1 tsp. of hot water and brush the outside of the duck with it.
• 4
  Place the duck in a large oiled baking dish and bake for 50 minutes. Moisten frequently the duck with its juices during cooking.
• 5
  Peel the pineapple, remove the fibrous heart and slice it in 1cm thick slices.
• 6
  After 50 minutes of cooking, add the pineapple slices around the duck. Cook for another 20 minutes, moisturizing with juice 3 times more.
• 7
  Arrange the duck on warm platter surrounded by pineapple slices .Keep it in the oven turned off with open door.
• 8
  Deglaze the cooking juices with some pineapple juice and poor on the duck.
• 9
  Serve with Creole rice with raisins and decorated with almonds (12 minutes cooking in boiling salted water).