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STUFING:
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1. Preheat the oven to 450°F.To make the stuffing, melt 4 tablespoons of the butter in a heavy 10- to 12-inch skillet over moderate heat.
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2. When the foam begins to subside, drop in the bread cubes and stir until the cubes are crisp and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. With a slotted spoon, transfer the cubes to a plate.
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3. Melt the remaining 4 tablespoons of butter in the skillet, add the almonds and cook for 2 or 3 minutes, until they brown slightly.
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4. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but now brown. Then add the duck liver and stir until it is delicately browned but still pink inside. Chop the liver fine and set it aside.
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5. Add the ham and tomato to the onion mixture and, stirring frequently, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly on the spoon.
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6. Remove the pan from the heat and stir in the liver, parsley, raisins, olives and capers. Add the bread cubes and toss the mixture together gently but thoroughly. Season with salt and pepper.
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DUCK:
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1. Wash the duck under cold running water and pat it dry inside and out with paper towels. Rub the inside of the duck liberally with salt and pepper.
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2. To release the excess fat from the duck as it roasts, prick the surface around the thighs, the back and the lower part of the breast with the point of a small, sharp knife.
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3. Spoon the stuffing loosely into the cavity. Close the opening with skewers and cord or sew it with heavy thread. Fasten the neck skin to the back of the duck with a small skewer and truss the bird securely.
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4. Place the duck breast side up on a rack set in a shallow open pan. Roast undisturbed in the middle of the oven about 20 minutes, or until the bird begins to brown.
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5. Pour off the fat from the roasting pan or draw it off with a bulb baster. Then reduce the heat to 325°F and roast for about 1½ hours longer, removing the accumulated fat from the pan occasionally with a bulb baster or a large spoon.
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6. To test for doneness, pierce the thigh of the duck with the point of a small knife. The juices should run out a pale yellow; if it is still tinged with pink, roast the bird for another 5 to 10 minutes.
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7. Transfer the duck to a large heated platter, remove the trussing strings, and let the bird rest for 10 minutes for easier carving.
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GLAZE AND PINEAPPLE GARNISH:
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1. Meanwhile, prepare the glaze and pineapple garnish. Pour off all of the fat from the roasting pan, add the remaining 2 tablespoons of butter and melt it over moderate heat.
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2. Pat the pineapple dry with paper towels and brown it in the butter, turning the pieces about with a spoon for a minute or so, until they are a golden brown on all sides. Remove the pineapple with a slotted spoon and arrange it around the duck.
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3. Pour the wine, pineapple juice and chicken stock into the pan and bring to a boil over high heat, scraping in any brown particles that cling to the bottom of the pan. Give the arrowroot mixture a quick stir to recombine it and pour it into the pan.
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4. Stir constantly until the glaze mixture thickens and turns glossy. Strain through a fine sieve set over a bowl, taste for seasoning, and pour the glaze evenly over the pineapple.
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