Lychee-pineapple Duck

1 Chinese roasted duck (3 to 4 lb)
1/3 c Duck drippings (or more)
1 cn Lychees (20-oz)
1 cn Pineapple chunks (13 oz)
1/4 c Brown sugar, packed
3/4 c Chicken broth, about
2 tb Cornstarch
1 md Green pepper cut in strips
Salt

Chop duck in serving pieces. In wok or large pan combine duck drippings, syrups from lychees and pineapple, brown sugar, broth and cornstarch. Stir until smooth and bring to boil. Reduce heat and add duck, lychees, pineapple chunks and green pepper. Cook gently 3 to 5 minutes. Season to taste with salt. If mixture gets too thick, add more broth.

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