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1
Using poultry shears, cut the duck in half lengthwise: cut along both sides of the backbone and through the breast bone; remove the backbone.
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2
Cut each half into 2 pieces so that you have 2 legs and 2 breasts with wings attached.
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3
Alternatively, have your butcher do this.
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4
Heat a large skillet.
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5
Add the duck pieces, skin side down, sprinkle with the salt and cook over high heat for 5 minutes.
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6
Lift the pieces so they don't stick, leaving them skin side down.
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7
Add the duck neck and gizzard to the skillet and cover tightly.
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8
Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes.
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9
Turn the heat down to very low, cover and cook until the duck is tender, about 25 minutes.
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10
Add the liver and heart to the pan, and cook covered for 5 more minutes.
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11
Transfer the duck legs, breasts, liver and heart to a large platter and keep warm in a low oven; discard the neck and gizzard.
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12
Pour the rendered duck fat into a small bowl and reserve for another use, setting aside 1 tablespoon for the dressing on the Green Salad.
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13
Add 1/4 cup of water to the juices in the skillet and stir to dissolve them.
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14
If you'd like crisper duck skin, preheat the broiler.
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15
Arrange the duck legs and breasts, skin side up, on a broiling pan and broil until the skin is crisp.
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16
Transfer to plates along with the liver and heart and spoon half the reserved juices over the duck.
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17
Reserve the remaining juices.
