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1
Preheat an oven to gas mark 5/230 degrees.
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2
Fill a clean grillpan about half full of hot water and put in the middle of the oven.
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3
Prick the skin and fat of the duck with a sharp knife, and crack some rock salt over the skin.
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4
Heat a pan till its 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.
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5
you may want to use a splashguard, as it spits and cuases a mess
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6
Cook 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.
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7
Only turn once.
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8
Transfer to the grillpan in the oven, skin side up, and cook for 18 minutes.
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9
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.
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10
You still have a pan of duckfat, remember?
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11
Not enough to keep, but Id recommend adding a little butter to it and sauteing some fresh spinach (use loads, it bulks down).
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12
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.
