Duck and Pineapple

Pat the duck dry with paper towels and cut it into serving pieces (breasts, legs, thighs, wings), removing excess skin if desired.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches, brown the duck pieces on all sides until deeply golden, about 3-4 minutes per side, then transfer to a plate.

Pour off all but 1 tablespoon of the rendered duck fat from the pot, then return to medium heat.

Add the soy sauce, rum, brown sugar, and salt to the pot, stirring to combine and scrape up any browned bits from the bottom.

Return the duck pieces to the pot and add the water, stirring to coat the meat evenly.

Cover the pot, reduce heat to medium-low, and simmer for 45-50 minutes until the duck is tender.

Drain the pineapple slices, reserving the juice, and add both the slices and juice to the pot, stirring gently to combine.

Continue simmering uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Taste and adjust seasoning with additional salt if needed, then serve the duck and pineapple over rice or with flat bread.