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1
Pull skin from duck, cutting where needed to release.
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2
Lay skin flat in a 9- or 10-inch-wide pan. Bake in a 350u00b0 oven until browned, about 30 minutes; turn skin over several times. Drain on paper towels. Pour fat from pan into a container; reserve. Wipe pan clean; set aside. Reduce oven temperature to 300u00b0.
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3
As skin bakes, mix salt and sugar and rub all over duck breasts. Put meat in a bowl and let stand 15 to 20 minutes, then rinse well and pat dry. Discard liquid that forms.
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4
Rinse and drain escarole, trim out core, and coarsely chop leaves.
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5
Lightly brush one side of each bread slice with 2 teaspoons reserved duck fat. Set bread, fat side up, in a single layer in a 10- by 15-inch pan. Bake in the 300u00b0 oven until pale gold and crisp, 20 to 25 minutes. Keep warm.
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6
Put 2 teaspoons reserved duck fat in a 10- to 12-inch ovenproof frying pan over high heat. When hot, add breasts and brown on each side, about 6 minutes total. Put duck and pan in the 300u00b0 oven. Bake until breasts are just pink in the center (130u00b0 to 140u00b0; cut to test), about 5 minutes. Remove from oven. Keeping breasts warm, let stand at least 10 minutes for juices to settle.
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7
Meanwhile, finely dice duck skin, return it to its pan, and put in the oven. Bake until sizzling, about 15 minutes. Keep warm.
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8
When breasts have rested at least 5 minutes, put 1 teaspoon duck fat and the chicken broth in a 5- to 6-quart pan over high heat. Add escarole and stir until barely wilted, about 2 minutes.
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9
Using a slotted spoon, transfer escarole to 4 warmed dinner plates.
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10
Slice duck breasts across the grain and lay equal portions on plates. Sprinkle with duck skin. Accompany with toast, wasabi, and pickled ginger.
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11
Per serving without skin: 531 cal., 36% (189 cal.) from fat; 37 g protein; 21 g fat (6 g sat.); 47 g carbo (7 g fiber); 898 mg sodium; 167 mg chol.
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12
Per serving without skin and toast: 183 cal., 11% (20 cal.) from fat; 31 g protein; 2 g fat (5 g sat.); 10 g carbo (7g fiber); 466 mg sodium; 150 mg chol.
