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1
Preheat oven to 200 degrees.
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2
Rinse duck, pat it dry and pull any excess fat away from cavity.
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3
Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh.
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4
Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste.
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5
Put duck on a V-shaped roasting rack placed in a roasting pan.
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6
Place it in oven, and pour about an inch of water in pan.
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7
Roast for 8 hours.
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8
Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
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9
While duck is roasting, place pineapple in a heavy saucepan.
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10
Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns.
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11
Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
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12
Adjust the amount of sugar to taste.
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13
The chutney should be somewhat tart.
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14
It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
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15
Remove chutney from heat, and transfer to a serving dish.
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16
Remove duck from oven.
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17
Cut it in sections, and arrange on a platter.
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18
Serve with warm chutney.
