1 lb of roast duck.
2 cups of lettuce.
1 small can of pineapple chunks.
1 cup of pineapple juice.
2 teaspoons of cornstarch.
2 tablespoons of water.
Bone and slice the roast duck.
Shred the lettuce and arrange on a serving platter, with duck on top.
Drain the pineapple chunks and arrange over the duck.
Pour the pineapple juice into a saucepan and heat slowly.
Blend the cornstarch and water to a paste, then stir in to thicken.
Pour the sauce over duck and pineapple.
Refrigerate to chill before serving.