• 2 oven-ready ducklings, about 2–2.25 kg/4½-5 lb
• salt

Wipe the ducklings and rub a little salt into the skin. Prick the surface all over with the prongs of a fork and place the ducklings in a roasting tin. Add 2 tablespoons cold water – no fat. Set the tin in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and roast, allowing 25 minutes per 0.5 kg (1 lb). Simmer the giblets in water for 30 minutes, then strain to make stock.

Meanwhile prepare the sauce. Drain the pineapple from the can and reserve the syrup. Make the syrup up to 3 dl (½ pint) with the duck stock – or use water. Add the vinegar, sugar, soy sauce and salt. Measure the cornflour into a saucepan. Moisten with a little of the liquid, then add the remainder. Place the pan over moderate heat and cook, stirring all the time, until the mixture has thickened and is boiling. Add the pineapple pieces and draw off the heat.

Carve the cooked duck in portions and arrange in a hot dish. Pour over the sweet and sour sauce and serve.