1Preheat an oven to gas mark 5/230 degrees. Fill a clean grillpan about half full of hot water and put in the middle of the oven.
2Prick the skin and fat of the duck with a sharp knife, and crack some rock salt over the skin.
3Heat a pan till it’s uncomfortable to hold your palm over it at a height of about 2 inches (about 1 minute on medium/high), then place both pieces skin side down. you may want to use a splashguard, as it spits and cuases a mess
4Cook on one side for about 4 minutes until the skin is hard and crispy, then turn over and cook the other side for 4 minutes. Only turn once.
5Transfer to the grillpan in the oven, skin side up, and cook for 18 minutes. After this time, the meat will be a light pink, and probably a little rarer in the middle, but moist throughout with all the fat rendered out, and hard crispy skin.
6You still have a pan of duckfat, remember? Not enough to keep, but I’d recommend adding a little butter to it and sauteing some fresh spinach (use loads, it bulks down). If you do, do this after the duck has been removed from the oven, as it takes seconds, and the duck should be rested if you can resist eating it.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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