Place the duck in an oven proof dish with the breast side down. Smear about 2 tablespoons of sambal oelek paste on the top of the duck so it is evenly coated, no need of salt and pepper since this sauce is salty and hot-spicy.
Lay the bird dish in the oven preheated to 180 C and roast it for an hour.
Turn the duck with beasts up, smear the top with some more sambal paste and roast for another hour until the skin is crispy and golden brown.
Meanwhile, prepare the mushrooms and pineapple:
Halve the king oyster mushrooms lengthwise and place them in an ovenproof dish cut side up.
Smear some olive oil on their cuts and sprinkle plenty of salt and freshly ground black pepper on top.
Lay the dish in the oven below the duck and roast for about 15-20 minutes.
Slice the pineapple into 2 cm slices, salt and pepper them.
Roast them too in the oven for the same time as the mushrooms.
When the duck is roasted to your liking, remove it from the oven and let it rest for about 15 minutes before carving.
Serve duck pieces with the fleshy mushrooms and the roasted pineapple.
Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.
Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.
Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.
Chop the green onions and garlic.
Cut the tomatoes into quarters.
Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.
Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.
Remove the tray from oven and serve while still hot.