Rinse duckling and pat dry.
Put into shallow casserole.
Drain pineapple juice.
Measure 1/3 cup and combine with 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 teaspoon salt and garlic.
Pour over duckling.
Bake in a 325° F.oven for about 2 hours, basting occasionally.
While duck is cooking, simmer giblets in water with 1/2 teaspoon salt, covered, until tender.
Pour duck broth into saucepan and add remaining pineapple juice, pineapple chunks, 2 tablespoons soy sauce, 1 teaspoon salt, green pepper, green onion and 3 tablespoons brown sugar.
Cook 5 minutes.
Mix cornstarch with 1/4 cup water.
Stir into hot mixture.
Cook and stir until thickened and clear.