Slovak Duck with Pineapple and Herbs

Method

1. Preheat oven to 375°F (190°C).
2. Rinse the duck and pat dry.
3. In a small bowl, mix together the olive oil, thyme, rosemary, salt, and pepper.
4. Place the duck in a roasting pan and spread the pineapple chunks around it.
5. Brush the duck with the herb mixture.
6. Roast for 1 hour and 15 minutes, basting occasionally.
7. Let the duck rest for 10 minutes before carving.
8. Serve the duck with the pineapple and herbs.
9. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.