Rub duckling inside and out with lemon juice.
Mix salt and ginger and rub outside of duckling with the mixture.
Truss and put breast up on rack in shallow roasting pan.
Roast in preheated slow oven (325Â°F.) 1 hour.
Pour off fat from pan.
Add 1 cup syrup drained from pineapple to pan.
Continue roasting 1 hour, or until tender, basting every 10 minutes with liquid in bottom of pan.
Duckling should be well glazed.
Arrange on a bed of Orange-Nut Rice on hot platter and garnish with pineapple and berries.